Tarla Cuisine

Grilled Fish Tacos

Salsa

1/2C fresh orange juice

1/4C fresh lime juice

1 small red onion, peeled and thinly sliced

2 tsp. poblano chile, minced

1-1/2 tsp. dried Mexican oregano

1 tsp. salt

1 or 2 ripe mangos, cut into medium dice (about 1 cup)

Fish

¼ tsp. cumin seeds

10 black peppercorns

4 allspice berries

4 tsp. annatto seeds

½ tsp. dried Mexican oregano

pinch cayenne pepper

1 medium garlic cloves, minced

½ tsp. salt

1 Tbsp. fresh orange juice

1 Tbsp. fresh lime juice

1 Tbsp. olive oil (plus more for grilling the fish)

1-1/2 lb. mahimahi fillets or swordfish steaks (about 1 inch thick)

2 avocados, sliced

12 corn tortillas, heated

For the salsa:  Combine all ingredients except mango together in a bowl, cover and refrigerate about 2 hours.  Stir in the mango.

For the fish:  Toast the seeds, peppercorns and berries in a dry pan until toasted.  Transfer to a spice grinder.  Add the annatto seeds, oregano and cayenne and grind to a powder.  Mash the garlic with ½ tsp. salt to a paste and add the spices along with the orange and lime juices and one tablespoon olive oil.  Stir until well combined.  Rub all over the fish.  Transfer to a plate and chill, covered, for 30 minutes.

Brush both sides of the fish with olive oil and grill, turning once or twice, 8 to 12 minutes total.  Coarsely shred the fish with two forks.  Serve with warm tortillas, avocados and salsa.

MAKES:  6 servings