Achiote Grilled Fish Tacos Wednesday, June 25 2014
Our achiote marinade gives these tasty grilled fish tacos a warm, earthy flavor. Dressed in our creamy chipotle dressing, they're unequaled. Serve these at your summer BBQ along with jicama sticks and our Spiced Guacamole.
Achiote Grilled Fish Tacos
¼ cup olive oil
2 tbsp organic achiote seasoning
juice of 1 lime
½ tsp salt
1 cup sour cream (or Greek yogurt)
½ cup adobo sauce
2 tbsp lime juice
2 tsp lime zest
¼ tsp organic cumin, ground
¼ tsp organic chili powder
½ tsp organic paprika, smoked
salt and pepper, to taste
1 ½ lbs tilapia
1 cup shredded cabbage
8 small corn tortillas
1 bunch cilantro, chopped
limes, cut into wedges
In a small bowl, combine olive oil, achiote seasoning, lime juice and salt. Transfer to a resealable plastic bag, add tilapia and marinate for one hour.
To make the dressing, combine sour cream (or Greek yogurt) and adobo sauce. Stir in lime juice and zest, cumin, chili powder and smoked paprika. Add salt and pepper to taste. Cover and refrigerate until needed.
Heat olive oil over medium-high heat. Cook tilapia about 4-6 minutes on each side, or until done. Let cool slightly, then slice into thin strips.
Warm the tortillas on a pan over medium heat. Divide fish among the tortillas, top with shredded cabbage, dressing, cilantro, tomato and lettuce. Serve with lime wedges.