Combine the achiote, lime juice, olive oil, garlic, cumin and salt. Rub the mixture on both sides of the fish. Cover with plastic wrap and refrigerate for 2 hours. Preheat grill, brush the fish with olive oil and grill for 4 minutes on each side for mediumwell
To assemble each taco, stack 2 tortillas; top with chunks pulled
from fish, Tomatillo Salsa, lettuce, tomatoes and cilantro. Squeeze
lime over filling, fold tortillas and eat. Makes 6 servings.
ACCOMPANIMENTS: A compilation of condiments was created for fish tacos
by James Boyce, executive chef at the Loews Coronado Bay Resort and
Andew Baker of Sunset Magazine. They are Cucumber Relish, Spicy
Cranberry Salsa, Citrus Guacamole, Chipotle Tartar Sauce and Pickled
Cabbage Relish (recipes follow).
TACO TOPPING: If you don't squeeze a bit of fresh lime on your fish
taco, it isn't really a fish taco. In addition to lime, try these
toppings: onions; fresh or pickled jalapeno chiles; radishes; escabeche
(pickled chiles, carrots and onions); balsamic, malt or cider vinegar;
red or green salsa; hot sauce.
Chipotle Tartar Sauce
Recipe By: Sunset/July 1997
Serving Size: 21
|canned chipotle chiles
sweet pickle relish
Rinse chiles. Discard seeds and veins.
In a blender, puree chiles and mayonnaise. Stir in relish and
onion. Makes about 1 1/3 cups.
NUTRITION DATA PER TABLESPOON: 80 calories, 94% (75 calories) from
fat, 0.1 gr protein, 1.5 gr carbohydrates (0 gr fiber), 8.3 gr fat (1.2
gr saturated), 6.2 mg cholesterol and 85 mg sodium.
Recipe By: Jay Solomon in "Condiments:Chutneys, Relishes & Table Sauces"
Serving Size: 14
|fresh tomatillos, diced
red onion, minced
fresh jalapeno chiles (2-3), seeded and minced
fresh cilantro, minced
Combine all of the ingredients and mix well. Chill for at least
hour before serving. If refrigerated, this salsa should keep for 5-7
days. Makes 3 1/2 cups.