Recipe

Tacos De Pescado Recipe

	Chefmeow / All my dishes 1 year ago TACOS DE PESCADO This recipe came from an estate sale. I obtained it when I purchased the family collection from the Candela Estate in Dallas, Texas in 1997. Prep:10m Cook:20m Servings:4	Chefmeow
	main tacos fish snapper peppery

Does this look good? Yeah! / Nope

Fans

minitindel

frodo

Ingredients

2 tablespoons achiote seeds

2 teaspoons freshly ground whole allspice

1 teaspoon freshly ground black pepper

1-1/2 teaspoons dried oregano

3 tablespoons cider vinegar

6 garlic cloves peeled

1 teaspoon salt

3 tablespoons fresh lime juice

1-1/2 pounds skinless snapper cut into 4 pieces

1 large banana leaf

12 corn tortillas

1 cup habanera salsa

Directions

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.

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Comments

frodo 1 year ago said:
Ok..you got me..you found my weakness..
mexican food. and fish. a double whammy..
throw in a german choc cake, and i would think i was in heaven..thanks meow meow 5 pts

jr bug..calco..and lil bit say meow high!!

minitindel 1 year ago said:
I love mexican foods also lots of peppers salsa's yummmm its mine ..........im with frodo hahaha

five

tink aka mini

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