Recipe and photo courtesy of California Avocado Commission
Makes 8 servings
The Tacos:
2 lbs. yellowtail jack, cut into 8 logs (3/4 inch by 3 inches)
6 T. achiote paste
4 T. ground guajillo chile
2 clove garlic, peeled and minced
2 T. dried oregano
2 T. ground cumin
2 T. salt
1½ c. apple cider vinegar
2 c. pineapple juice
16 corn tortillas
As needed Pineapple-Jalapeño Salsa (recipe below)
4 c. diced pineapple
4 fresh, ripe large (8 oz. ea.) California Avocados seeded, peeled and ¼ -in. diced
(If using smaller or larger size avocados adjust quantity accordingly.)
4 T. fresh squeezed lime juice
¼ t. salt, or to taste
2 white onions, thinly sliced
2 bunches cilantro, roughly chopped
Blend achiote, chile, garlic, oregano, cumin, salt, vinegar, and pineapple juice until smooth puree-like consistency. Reserve ¼ cup marinade and set aside in refrigerator.
In a medium bowl, rub the fish gently with the mix until fully submerged. You want the fish to be bright red and covered in paste. Let it sit for a minimum of two hours in the fridge covered with plastic film
Preheat a grill at 400°F. The key is to make sure the surface is nice and hot to develop a light char on the fish. Wood fire grill or over charcoal is highly recommended. If you do not have access to those two types of grills, propane grill or hot skillet works fine as well.
Season the marinated fish lightly with salt to taste. Place on grill to lightly char and cook. About 2 to 3 minutes per side to desired doneness. While cooking the fish, heat tortillas on a separate skillet or the same cooking surface you are cooking fish on.
Broil diced pineapple for 10 minutes, or until slightly charred in a 500°F oven and set aside to cool. Reserve. In a small bowl, dice avocado in to ¼ inch pieces. Dress in lime juice and add salt to taste. Reserve. Cut white onion into thin strips rough chop the cilantro and then mix together. Reserve.
The Pineapple-Jalapeno Salsa:
2 pineapples, peeled, de-cored and cut in a large dice
6 green jalapeños, stemmed and seeded, if desired
- salt, to taste
- T. olive oil
Roast the jalapeños and pineapple in the oven for 15 minutes on 350 degrees. After roasting, place in blender and puree until smooth adding oil and salt.
To plate the tacos: Place grilled fish in the center of the tortilla, spread the jalapeno pineapple salsa and reserved marinade on top of the fish. Top with charred pineapple and diced lime -marinated California Avocado. Garnish with the thinly sliced onions and chopped cilantro and serve with a wedge of fresh cut lime.