Achiote-marinated fish tacos Recipe - Los Angeles Times

Ingredients

• 4 rounded tablespoons achiote seeds (also called annatto seeds)
• 1 teaspoon dried Mexican oregano
• 1 teaspoon cumin seeds
• 1/2 teaspoon black peppercorns
• 12 whole allspice
• 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
• 2 cloves garlic, peeled and crushed
• 1/4 teaspoon kosher salt
• 3 tablespoons achiote paste
• 1 pound yellowtail fillet, skin removed
• 8 small corn tortillas
• 1 cup finely shredded cabbage
• 1 cup chipotle mayonnaise
• 1 lime, cut into 8 wedges