Cinco de Mayo is one of my favorite holidays. Maybe it has something to do with the food. And (ahem), drink. (C’mon! Who doesn’t love a good margarita?!) But, alas, I cannot drink the way I once could so, instead, I indulged in delicious Mexican fare at home, children in tow. Oh, how life has changed.
One of my favorite Mexican dishes is fish tacos. I L-O-V-E them in all forms, though I must admit, I have a weakness for the kind made with fried fish. I find tacos made with fish prepared other ways less satisfying. Except for these.
The big difference between these fish tacos and others I’ve had with grilled, broiled or sauteed fish is achiote paste. This amazing stuff, made of crushed achiote seeds and other spices, gives fish a wonderful, robust flavor that, though very different, rivals the deliciousness of fried fish.
Sadly, achiote paste is not easily found in every supermarket, but you should be able to find it in a Mexican grocery or order it online. You can also try making it yourself! One block should last a very long time, so it’s worth having on hand. (It also makes a great rub for meat or base for Mexican style stews.)
The best think about using achiote paste is that you get amazing flavor without added fat, making these tacos super healthy and family-friendly. Enjoy!
Healthy Fish Tacos
from One Hungry Mama
1 to 1 1/2 lbs firm, white fish fillet (cod works nicely), cut into 2-2 1/2″ pieces
2 tbsp achiote paste
2 tbsp hot water
fresh juice of 1 lime
2 tbsp vegetable oil
salt & pepper
corn tortillas
lime wedges, shredded cabbage, thinly sliced radish, salsa, guacamole, creama/sour cream/plain yogurt
1. In a large bowl, dissolve achiote paste with hot water (you may need to work it with a fork). Once smooth, whisk in lime juice and oil. Add fish and marinate for at least an hour and up to 1 day.
2. Place fish in a single layer in shallow broiler-proof dish or baking sheet. Pour marinade on top. Broil until opaque, about 8-10 minutes, flipping half way through.
3. Salt and pepper older kid and adult portions. Serve with lime wedges, corn tortillas and your choice of condiments. I love these with shredded cabbage, thinly sliced radishes, salsa verde, guacamole, and crema, sour cream, or plain yogurt, but use whatever you have on hand.
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Kids change the way we cook, but they don’t have to change how well we eat. Read more of Stacie’s family-friendly recipes and tips at One Hungry Mama.