Chili and Citrus–Marinated Fish Tacos
- Makes4 to 6 servings
- Cook Time1 hour
- Active time plus coolingplus marinating
- 4
At Casa Jacaranda cooking school in Mexico City, Jorge Fritz and Beto Estúa showed us how to make delicious fish tacos that were not only quick and easy to pull together, but also a feast for the eyes. Snapper, marinated in a blend of citrus juice, guajillo chilies, aromatics and achiote paste, was quickly sautéed before being tucked into tortillas and garnished with a savory-sweet pineapple-based salsa and fresh cilantro, delivering a profusion of flavors in each bite. We adapted their recipe, opting instead to broil the marinated fish, as we found that the intense heat produces delicious charring with minimal fuss and cleanup. For the salsa, we hewed closely to theirs, but added habanero chili for a touch of fruity heat that complements the pineapple (we added habanero to the fish marinade, too). Brick-red annatto paste, made with annatto seeds (also called achiote seeds) plus spices and seasonings, is typically sold in small bricks. Look for it in the international aisle of well-stocked supermarkets, in Latin American grocery stores or online. If you don’t have achiote paste, a good substitute can be made by stirring together 1½ tablespoons sweet paprika, ½ teaspoon ground cumin, ¼ teaspoon granulated garlic, ¼ teaspoon dried oregano, 1/8 teaspoon kosher salt and 1 tablespoon white vinegar to form a stiff paste. Use in place of the paste called for in the recipe.
Don’t use an aluminum baking pan or a vessel made of a “reactive” metal for marinating the fish. Rather, use a glass or ceramic pie plate or a wide, shallow stainless steel bowl to ensure the marinade’s acidity does not react with the material and cause “off” flavors. The acidity also impacts the texture of the fish, so don’t marinate the fillets for longer than a couple hours.
Step 1
In a 12-inch skillet over medium, toast the guajillo chilies, turning occasionally with tongs, until fragrant and just a shade darker in color, 1 to 2 minutes.
Transfer to a plate and cool, then break the pods into smaller pieces, discarding any remaining seeds; reserve the skillet.
Step 2
In a blender, combine the guajillo chilies, the roughly chopped onion, the whole habanero, orange juice, lime juice, annatto paste, garlic, oregano, cumin, ½ teaspoon salt and ¼ teaspoon pepper.
Puree until smooth, about 40 seconds, scraping the blender jar as needed.
Step 3
Place the fish in a 9-inch glass or ceramic pie plate or similar nonreactive dish. Add the puree, then turn the fillets to coat.
Cover and refrigerate for at least 1 hour or up to 2 hours.
Step 4
Meanwhile, in the same skillet over medium-high, heat the oil until shimmering.
Add the pineapple and ½ teaspoon salt, then cook, stirring occasionally, until well browned, 5 to 7 minutes. Add the finely chopped onion, the carrot, celery and finely chopped habanero; cook, stirring occasionally, until the vegetables are softened and beginning to brown, 5 to 6 minutes. Transfer to a serving bowl; set aside until ready to serve.
Step 5
Heat the broiler with a rack about 4 inches from the element. Line a rimmed baking sheet with foil and mist the foil with cooking spray.
Place the fish skinned side down on the baking sheet in a single layer, leaving the marinade on the fillets. Broil until the fish is well charred on top and the flesh flakes easily, 5 to 9 minutes.
Step 6
Using a wide metal spatula, transfer the fish to a cutting board. Cut each fillet crosswise into 1-inch pieces, then transfer to a platter.
To serve, put the lime wedges and cilantro in small bowls. Serve the fish with the tortillas, salsa and garnishes for making tacos.
