The Chopping Block
Yield: 8 tacos
Active time: 25 minutes
Start to finish: 45 minutes
- 1 tablespoon achiote paste
- 2 tablespoons grapeseed oil
- 2 tablespoons fresh lime juice
- 1½ pounds mahi mahi or striped bass fillets
- Grapeseed oil, as needed for grill
- 8 corn tortillas, warmed
- Mexican crema or sour cream
- Sweet Corn and Cilantro Salsa
Combine the achiote paste, olive oil, and lime juice in a bowl with a whisk. Mix until smooth. Pour this mixture over the fish fillets, turn them to coat both sides, and allow to marinate for at least 20 minutes or up to 2 hours.
Preheat a grill pan over medium-high heat. Brush a bit of grapeseed oil on the grill pan to prevent the fish from sticking. Grill the fish, presentation side down, until well marked. Flip the fish over and continue to cook until it’s just cooked through, 3 to 4 minutes per side. The inside of the fish should be opaque when done. Transfer the grilled fish to a cutting board.
To assemble the tacos, flake apart the grilled fish into large pieces and nestle them in the warmed tortillas. Top with a dollop of sour cream and Sweet Corn and Cilantro Salsa.
Top with a drizzle of hot sauce, if desired, and serve.