Tacos De Pescado Recipe

How to make it

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• Very finely pulverize the achiote in a spice grinder then transfer to small bowl.
• Mix in the allspice, pepper, oregano and vinegar.
• Roughly chop the garlic then sprinkle with salt then work the two into a smooth paste.
• Scoop achiote mixture into the garlic then work the two together.
• Dribble on and work in enough water to give it the consistency of a thick but spreadable paste.
• Stir together 3 tablespoons of the achiote seasoning and juice in shallow dish.
• Lay in the fish fillets and turn to coat well with the marinade.
• Cover and refrigerate at least one hour but not longer than 3 hours.
• Prepare a charcoal fire letting the coals burn until covered with a gray ash and medium hot.
• Position the grill grate about 8” above the coals and lightly oil.
• While grill is heating tear off eight 1/2" strips of banana leaf then cut remaining into 4 sections.
• Lay out section of leaf then center a fillet on it and spoon on a little of the marinade still in dish.
• Fold leaf over to enclose the fillet and fold both ends up.
• Tie each direction with one of the banana leaf strips then wrap other fillets in the same manner.
• Set up a steamer then heat to boil.
• Wrap tortillas in a heavy kitchen towel then lay in the steamer and cover.
• Boil 1 minute then turn off heat and let stand without opening for 15 minutes.
• Lay fish packets on the medium hot grill then cover grill and cook 10 minutes.
• Remove fish from packages and slice into 1/2" strips and serve on a small warm platter.
• Be sure to drizzle on all juices from the packets then serve with salsa and warm tortillas.