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This Mexican Achiote Grilled Fish for Tacos recipe has been on my mind for a while. It is getting cold here in the North East and I’ve been waiting for a day warm and dry enough so I could cook the fish outside over the fire with my favorite cooking griddle to get a smoky flavor.
The bright red, earthy achiote or annatto seeds make this delicious and recognizable dish. If you have a spice or coffee grinder you can easily and quickly make this marinade paste or you can find a paste pre-made online.
Step-by-step instructions and a video tutorial live below. Enjoy this Mexican Achiote Grilled Fish for Tacos recipe!
Ingredients:
1.5 lbs white fish such as cod, red snapper, mahi mahi, tilapia
tortillas
red onion
cilantro
lime
sliced jalapeños
marinade:
1 tablespoon achiote (annatto seeds)
5 cloves garlic
2 teaspoons cumin seeds
8 black peppercorns
1 tablespoon Mexican oregano
2 bay leaves
pinch of cinnamon
2 teaspoons salt (optional Oaxacan smoked salt)
optional: salsa verde
Instructions:
Heat the cumin seeds and peppercorns until fragrant then add them to a spice grinder and grind until fine. Add the achiote and Mexican oregano and grind until fine and incorporated. Add to a small bowl and make a paste by adding a little water. Crush the garlic cloves into the paste and mix. Spread the marinade onto the fish and let sit for 45 minutes in the refrigerator. Wrap in banana leaves if you are doing this optional step.
Set up the grill and place the fish, cook for 10-15 minutes for thinner small pieces and 20-25 for thick and large fillets. If cooking inside follow this same timing and cook on 375° F.
Remove the fish from the cooking source and allow to rest for 15 minutes. Unwrap and plate with the toppings: wedges of lime, sliced jalapeño, thinly sliced red onion, cilantro and optional salsa verde.
Notes:
1. Choosing the Right Fish:
When selecting fish for your tacos, opt for a firm-fleshed variety like cod, mahi-mahi, red snapper, or tilapia. These types hold up well on the grill and absorb the achiote marinade beautifully.
2. Achiote Paste Selection:
Experiment with different brands or try making your own achiote paste at home for a personalized touch. Adjust the quantity based on your spice preference—the paste adds a rich, earthy flavor and a vibrant color to the fish.
3. Marinating Time:
Allow the fish to marinate for at least 30 minutes, if not longer. This step ensures that the achiote flavors penetrate the fish, imparting a delicious taste. For an intense flavor, marinate overnight in the refrigerator.
4. Grilling Tips:
Preheat the grill to medium-high heat and oil the grates to prevent sticking. Grill the fish for about 4-6 minutes per side, or until it easily flakes with a fork. Don’t overcook—the key is to achieve a smoky flavor while keeping the fish moist.
5. Taco Assembly:
Enhance the taco experience by warming the tortillas on the grill for a brief moment. Top the grilled fish with fresh and crisp cabbage slaw, avocado slices, and a drizzle of lime crema. Garnish with cilantro for a burst of freshness.
6. Serving Suggestions:
Pair your Achiote Mexican Grilled Fish Tacos with a side of Mexican rice, black beans, or a simple corn salad. Consider serving with a wedge of lime for an extra zing.
7. Customize Your Toppings:
Get creative with toppings! Salsa verde, pickled red onions, or a mango salsa can add unique and complementary flavors to your tacos. Encourage your guests to customize their tacos according to their taste preferences.
8. Beverage Pairing:
For a refreshing pairing, serve your tacos with a cold Mexican beer, a citrusy margarita, or a hibiscus agua fresca. The drinks will complement the smokiness of the grilled fish and elevate the overall dining experience
If you enjoy this recipe, check out these other related recipes: cast iron seared halibut, crispy salmon rice bowl or smoked salmon dip.
I hope you have as much fun as we did making and enjoying this Mexican Achiote Grilled Fish for Tacos recipe! Let me know in the comments below your experience.
