By Eileen Latimore
Chili & Lime Marinated Fish Tacos
7 steps
Prep:1hCook:25min
achiote paste, a good substitute can be made by stirring together 1½ tablespoons sweet paprika, ½ teaspoon ground cumin, ¼ teaspoon granulated garlic, ¼ teaspoon dried oregano, 1/8 teaspoon kosher salt and 1 tablespoon white vinegar to form a stiff paste. Use in place of the paste called for in the recipe.
Updated at: Sun, 21 Apr 2024 21:27:14 GMT
Nutrition balance score
Great
Glycemic Index
49
Low
Glycemic Load
24
High
Nutrition per serving
Calories560.4 kcal (28%)
Total Fat13.6 g (19%)
Carbs48.9 g (19%)
Sugars12.6 g (14%)
Protein59 g (118%)
Sodium514.3 mg (26%)
Fiber5.5 g (20%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
0.75 ounceguajillo chilies
stemmed and seeded
1white onion
medium, 1/2 roughly chopped, 1/2 finely chopped
2habanero chilies
stemmed and seeded, 1 left whole, 1 finely chopped
¼ cuporange juice
¼ cuplime juice
plus lime wedges to serve
0.63 ounceachiote paste
2 tablespoons grated on the small holes of a box grater
2garlic cloves
medium, smashed and peeled
1 tablespoonoregano
preferably mexican oregano
1 teaspooncumin seeds
kosher salt
ground black pepper
1.5 poundsskinless snapper fillets
or mahi mahi
2 tablespoonsgrapeseed oil
or other neutral
1 ½ cupsfresh pineapple
chopped, 1/2-inch chunks
1carrot
medium, peeled and finely chopped
1celery stalk
large, finely chopped
½ cupcilantro
lightly packed, chopped
8corn tortillas
6-inch, warmed
Instructions
Step 1
In a 12-inch skillet over medium, toast the guajillo chilies, turning occasionally with tongs, until fragrant and just a shade darker in color, 1 to 2 minutes. Transfer to a plate and cool, then break the pods into smaller pieces, discarding any remaining seeds; reserve the skillet.
Step 2
In a blender, combine the guajillo chilies, the roughly chopped onion, the whole habanero, orange juice, lime juice, annatto paste, garlic, oregano, cumin, ½ teaspoon salt and ¼ teaspoon pepper. Puree until smooth, about 40 seconds, scraping the blender jar as needed.
Step 3
Place the fish in a 9-inch glass or ceramic pie plate or similar nonreactive dish. Add the puree, then turn the fillets to coat. Cover and refrigerate for at least 1 hour or up to 2 hours.
Step 4
Meanwhile, in the same skillet over medium-high, heat the oil until shimmering. Add the pineapple and ½ teaspoon salt, then cook, stirring occasionally, until well browned, 5 to 7 minutes. Add the finely chopped onion, the carrot, celery and finely chopped habanero; cook, stirring occasionally, until the vegetables are softened and beginning to brown, 5 to 6 minutes. Transfer to a serving bowl; set aside until ready to serve.
Step 5
Heat the broiler with a rack about 4 inches from the element. Line a rimmed baking sheet with foil and mist the foil with cooking spray. Place the fish skinned side down on the baking sheet in a single layer, leaving the marinade on the fillets. Broil until the fish is well charred on top and the flesh flakes easily, 5 to 9 minutes.
Step 6
Using a wide metal spatula, transfer the fish to a cutting board. Cut each fillet crosswise into 1-inch pieces, then transfer to a platter. To serve, put the lime wedges and cilantro in small bowls. Serve the fish with the tortillas, salsa and garnishes for making tacos.
Step 7
Tip: Don’t use an aluminum baking pan or a vessel made of a “reactive” metal for marinating the fish. Rather, use a glass or ceramic pie plate or a wide, shallow stainless steel bowl to ensure the marinade’s acidity does not react with the material and cause “off” flavors. The acidity also impacts the texture of the fish, so don’t marinate the fillets for longer than a couple hours.
Notes
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Spicy
