Looking for a bite to eat that will have you feeling like you’re relaxing beachside under the Mexican sun? Dig into these scrumptious fish tacos—perfect for a light meal or snack.
Ingredients
HABANERO MAYO
- 2 pc Habanero
- 125 ml Mayo
- 10 ml Water
- 5 ml Lime Juice
- 5gr Fresh Cilantro
- Salt to taste
CEBOLLA ENCURTIDA
- 1 pc Red Onion Sliced
- 10ml White Vinegar
- 150 ml Sour Orange
- Salt taste
TIRAS DE PESCADO
- 300 gr Fish Fillet of your choice
- 100 ml Lime Juice
- 5gr Garlic Powder
- 3gr Onion Powder
- 10 gr Salt
- 50 gr Achiote Paste
- 150 ml Vegetal Oil
- 100ml Water
FOR PLATING
- 6 Corn Tortillas
- Cilantro
- Limes
- Avocado
- Shredded Cabbage
Method
HABANERO MAYO
- Charred Chile in the grill
- In a blender puree chile with water and lime juice
- Mix puree with mayo and add salt
- Add chiffonade cilantro
- Chill before using
CEBOLLA ENCURTIDA (PICKLED ONION)
- Mix sour orange, vinegar, salt
- In a bowl mix sliced onion with juice mixture and let sit for at least 45min in the fridge
ACHIOTE MARINATE
- Blend all ingredients in a blender until smooth.
- Pour over Fish and marinate for at least 1hr
- Fish is now ready to be grill or sear
PLATING
- Charred tortilla a Little in the grill if available or just heat them up in a frying pan
- Grilled fish on top of tortilla
- Add habanero mayo then shredded cabbage.
- Slice avocado on top of cabbage and finish with cilantro leafs and pickled onions
- Serve with a slice of lime