Dish Name: Fish Tacos al Pastor
Ingredients and Weight: - 1 pound (454g) firm white fish (such as tilapia, cod, or halibut) - 1/2 pound (227g) achiote paste - 1 orange (zest and juice) - 2 limes (zest and juice) - 1 tablespoon garlic powder - 1 tablespoon cumin - 1 teaspoon ground ancho chile pepper - 1/2 teaspoon ground coriander - 1/4 cup chopped cilantro - Salt and pepper to taste - 8 (6-inch) corn tortillas - Toppings of your choice (such as shredded cabbage, chopped onions, cotija cheese, and salsa)
Preparation Time: 30 minutes
Cooking Time: 15 minutes
Difficulty Level: 3 (Moderate)
Preparation Method Steps: 1. Preheat oven to 400°F (200°C). 2. In a large bowl, combine the fish, achiote paste, orange zest and juice, lime zest and juice, garlic powder, cumin, ancho chile pepper, coriander, and cilantro. Season with salt and pepper. Mix well to coat the fish. 3. Spread the fish mixture onto a baking sheet and bake for 15 minutes, or until the fish is cooked through. 4. While the fish is baking, warm the tortillas in a microwave or on a griddle. 5. Fill the tortillas with the fish and top with your desired toppings.
Nutritional Information: Per taco (without toppings): - Calories: 250 - Fat: 10g - Carbohydrates: 25g - Protein: 20g
Dish Characteristics: - Savory and flavorful - Spicy and smoky - Juicy and tender fish - Perfect for tacos or tostadas
User Comments: - "These tacos were amazing! The fish was so moist and the flavor was incredible." - "I loved the smokiness of the achiote paste. It gave the tacos a unique and delicious flavor." - "The tacos were easy to make and a great way to enjoy fish." - "I highly recommend these tacos to anyone who loves Mexican food." - "The fish tacos were a hit at my party. Everyone raved about them."
Special Precautions and Tips: - If you can't find achiote paste, you can substitute with 1 tablespoon of paprika and 1 teaspoon of ground annatto seeds. - To make the fish tacos even more authentic, use homemade corn tortillas. - You can adjust the spiciness of the tacos by adding more or less ancho chile pepper.