It’s the weekend…. or you’re craving tacos for Taco Tuesday. This recipe will deliver! We live down in southern California and tacos are the thing. The nice thing is we have access to delicious fresh fish to make these tacos pop! The ingredients are fresh and nutritious. This also appears to be a safe gluten-free meal given the corn tortillas. Now, I can’t take credit for this recipe as it’s from the talented Chef Christine Rivera of Galaxy Taco.
Here are the tweaks I made because I’m a bit “lazy”:
- Got mango salsa instead of pineapple salsa (the store didn’t have pineapple salsa at the time)
- We couldn’t find achiote paste… so we googled a recipe for it and used that. I’ll post it below.
- I totally forgot to pickup garlic at the store… so I googled an equal garlic powder amount and google said 1/8 tsp garlic powder = 1 garlic clove
Achiote paste: Makes 1 tablespoon
- 1.5 tbsp paprika
- 1 tbsp white vinegar
- 3/4 tsp dried oregano
- 1 garlic clove, minced
- 1/4 tsp ground cumim
- Mix all together and you get a very aromatic paste.