Fish Tacos

Fish Tacos

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • For the achiote paste:

  • 4

    rounded tablespoons achiote seeds (annatto seeds)

  • 1

    teaspoon dried Mexican oregano

  • 1

    teaspoon cumin seeds

  • ½

    teaspoon black peppercorns

  • 12

    whole allspice cloves

  • For the Fish Tacos:

  • 2

    cloves garlic, peeled and crushed

  • ¼

    teaspoon kosher salt

  • 1

    pound yellowtail fillet, skin removed

  • 1

    tablespoon olive oil

  • 8

    small corn tortillas

  • 1

    cup finely shredded cabbage

  • 1

    lime, cut into 8 wedges

  • For the chipotle mayonnaise:

  • 1

    cup mayonnaise

  • 2

    garlic cloves, finely chopped

  • 1

    tablespoon olive oil

  • 2

    tablespoons lime juice

  • ½

    teaspoon kosher salt

  • 3

    chipotle peppers in adobo, roughly chopped

Directions

To prepare the achiote paste: Mix achiote seeds, oregano, cumin, peppercorns and cloves and grind them as finely as possible in batches in an electric spice or coffee grinder. In a small bowl, stir together the ground spices and enough water to make a stiff paste; about 3 tablespoons. To prepare the tacos: In a small bowl, combine garlic, salt and 3 tablespoons achiote paste. Put mixture into a 1-gallon resealable plastic bag with the fish. Refrigerate for 1 hour. To prepare the chipotle the mayonnaise: While fish is marinating, in a food processor or blender, blend the mayonnaise, garlic, oil, lime juice, salt and chipotle peppers. Refrigerate until ready to use. When fish is ready, on a cast-iron griddle or in a frying pan, heat the olive oil over medium-high heat. Scrape some of the extra achiote paste from the yellowtail, then grill the fish, about 6 to 8 minutes per side, or until done. If the fish is cooking too quickly or unevenly, adjust the heat as necessary. Let the fish rest for a few minutes before slicing it thinly across the grain; if the fish breaks apart, that's fine. Warm the tortillas on a pan over medium heat; place on a platter or individual plates, 2 per person. Divide the fish among the tortillas and top with shredded cabbage and 1 teaspoonful of chipotle mayonnaise. Serve immediately, with lime wedges.


Nutrition

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