Achiote Marinated Sablefish Tacos

Written By Bri Dwyer

Recipe by Chef John Wahlke

Achiote Marinated Sablefish Tacos

For marinade:

1 1/2 oz achiote paste

6oz orange juice

1t black pepper

Pinch salt

5 sprigs cilantro

3 oz olive oil

*optional, cayenne for extra spice

4 3oz sablefish bellies

1/2 C pico de gallo

1 cup cabbage, shredded thin

2 lime wedge

1/2 C pickled red onion

Green chile hot sauce

Aioli or Mayo

White corn tortillas

Blend marinade ingredients in blender until smooth. Marinade Sablefish bellies overnight

Removed Sablefish from marinade and grill or broil until cooked through.

Mix green salsa with aioli/mayo.

Heat tortillas on grill or hot pan, place cooked fish in tortillas. Squeeze lime wedges and add a pinch of salt to cabbage, and add to taco. Add pico de gallos, red onions, and cilantro. Drizzle green salsa mayo over the top.

Bri Dwyer
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Sablefish Rigatoni