Achiote is a flavoring I was introduced to several years ago while taking a cooking class in Cuernevaca, Mexico. It was the key ingredient in a pork dish called – Cochinita Pibil. Pibil is a slow roasted pork dish that was made famous in the Johnny Depp movie – Once Upon A Time In Mexico.
Achiote is a paste that is made from the annatto seed. You use the paste in conjunction with orange juice to make a marinade. While I love cochinita pibil, I’d never thought to use achiote with fish. Never thought of it that is until the Maximus trip.
Oh yeah, I’ll be trying that when I get home. It’s pretty easy to find here in So Cal, if not in the big grocery stores, then look in a Mexican market.
Here you go…
Armando’s Achiote Tuna Tacos
- 1 Pound of yellowfin tuna (I’m sure it would be good with BFT and yellowtail too)
- 4 Navel oranges
- ½ Medium red onion
- 2 Jalapeño peppers (more if you like more heat)
- 3 Cloves of garlic
- 1/3 of a small size package of Achiote paste
- Squeeze out the juice of the oranges into a large mixing bowl.
- Add the Achiote paste to the juice and mix in with a fork.
- Cut the red onion into long thin slices and add to the bowl.
- Finely chop the garlic and add to the bowl.
- Slice the jalapeño into rings and add to the bowl.
- Dice the tuna into 1-inch cubes (if you make them smaller, cut down the marinating time), then add to the bowl.
- Gently turn the tuna to make sure it all gets covered and refrigerate. Marinate for 15 minutes.
- Drain the liquid and cook the tuna in a large pan.
- Warm up tortillas (corn or flour, whatever your preference is), and add your favorite taco garnishes.
- In the picture up top, I melted pepper jack cheese onto a large burrito size wheat tortilla, added Mexican rice and black beans, added the tuna, and garnished with chopped cilantro, avocado and cotija cheese.
Muy facil. Makes about 8 small tacos or 4 burritos. Enjoy!