Achiote marinated fish tacos
Fish fillets marinated in a homemade achiote paste, grilled and served on warm corn tortillas with shredded lettuce and a homemade chipotle chile mayo...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cookaz.com.
Cooking tools:
- Spice grinder
- Mortar and pestle
- Mixing bowl
- Plastic wrap
- Refrigerator
- Measuring spoon
- Measuring cup
- Food processor
- Blender
- Whisk
- Plastic sealable bag
- Cast iron skillet
- Skillet
- Spatula
- Slicing knife
- Cutting board
- Oven
- Microwave
- Serving platter
- Lime wedge
- Chef's knife
- Colander
Ingredients
- 4 heaping Tbsp achiote (also called annatto) seeds
- 1 tsp dried oregano
- 1 tsp cumin seeds
- 1/2 tsp black peppercorns
- 12 whole allspice
- 1 cup mayonnaise
- 2 garlic cloves, peeled and finely chopped
- 1 tbsp olive oil
- 2 tbsp fresh lime juice
- 1/2 tsp kosher salt
- 3 chipotle chiles in adobo sauce, roughly chopped
- 2 cloves garlic (peeled minced)
- 1/4 tsp kosher salt (or to taste)
- 3 tbsp achiote paste
- 1 lb yellow-tail (red snapper or similar fillet, skin removed)
- 8 (8 inch in diameter) corn tortillas
- 1 cup finely shredded cabbage
- Chipotle mayonnaise (use as much as you like)
- 1 lime, cut into wedges
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