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yuatecan grilled fish tacos

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The bright, sick tacos get their authentic flavor from a mixture of orange and lime juices ( to replicate he biter oranges grown in he Yucatan) and herbs and spices like Mexican oregano and annatto can be purchase at a well stocked supermarket and Latain markets or mail order from Penzeys.com From The Best of Fine Cooking-Grilling 2016

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Ingredients

  • FOR THE SALSA
  • 1/2 cup fresh orange juice (2 medium oranges)
  • 1/4 cup fresh line juice (2 medium limes)
  • 1 small red onion, quartered lengthwise and very thinly sliced crosswise (about 1 cup)
  • 1/2 habanero chile, seeded and minced (about 1 1/2tsp.)
  • 1 1/2 tsp. drie Mexican oregano
  • 1 tsp. kosher salt
  • 1 ripe mango, cut into medium dice ( about 1 cup)
  • FOR THE FISH
  • 1/4 tsp. cumin seeds
  • 20 black peppercorns (1/4 tsp.)
  • 4 allspice berries
  • 4 tsp. annatto seeds
  • 1/2 tsp. dried Mexican oregano
  • 1/2 tsp. cayenne
  • 2 medium cloves garlic, minced Kosher salt
  • 1 Tbs. fresh orange juice
  • 1 Tbs. fresh lime juice
  • 1 Tbs. olive oil; more needed
  • 1 1/2 lb. mahimahi fillets or swordfish steaks (about 1 inch thick)
  • FOR ASSEMBLY
  • Vegetable oil for the grill
  • 12 6-inch corn tortillas
  • 2 ripe avocados, thinly sliced

Details

Servings 4

Preparation

Step 1

MAKE THE SALSA

Combine the orange and lime juices, onion, chile, oregano, and salt in a medium bowl. Cover and refrigerate until the onion begins to turn pink, about 2 hours. Stir in the mango. ( The salsa will keep, refrigerated, for 1 day. Bring to room temperature before serving)

MARINATE THE FISH
Heat an 8-inch skillet over medium-low heat. Toast the cumin seeds, peppercorns, and allspice berries in skillet, shaking occasionally, until fragrant and the cumin seeds are a shade darker, about 2 minutes. Transfer to a spice grinder or mortar. Add the annatto seeds, oregano, and cayenne and grind to a powder. Transfer to a small bowl. Mash the garlic with 1/2 tsp. salt into paste with a mortar and pestle or the side of a chef's knife. Add to the spices along with the orange and line juices and olive oil. Stir until well combined. Rub the marinade all over the fish. Transfer to a place and refrigerate covered, for at least 30 minutes and up to 2 hours.

ASSEMBLE THE TACOS
Prepare medium (350F to 375F) gas or charcoal grill fire for direct grilling. Oil the grill grate. Working in batches, heat the tortillas a single layer, turning once, until soft with light grill marks. Stack in a cloth-lined basket or plate and wrap to keep warm. Brush both sides of the fish with olive oil and lightly season with salt. Grill, turing once or twice until just cooked through (the top of knife inserted into center should be warm the you touch it against your lip) 8 to 12 minutes total. Transfer the fish to a cutting board, Coarsely shred the fish with two forks. Distribute amount the gorillas, and use a slotted spoon to top each with salsa. Garnish with the avocado slices and serve.

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