Fish Tacos

By danaheller

Ingredients

• For the achiote paste:
• 4 rounded tablespoons achiote seeds (annatto seeds)
• 1 teaspoon dried Mexican oregano
• 1 teaspoon cumin seeds
• 1/2 teaspoon black peppercorns
• 12 whole allspice cloves
• For the Fish Tacos:
• 2 cloves garlic, peeled and crushed
• 1/4 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
• 1/2 teaspoon kosher salt
• 3 chipotle peppers in adobo, roughly chopped

Details

Servings 4

Preparation

Step 1

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.