You got it right! TACO is the word of the day. We know some of you may have pulled out your phone and inserted this blog title into your Google Spanish dictionary, wondering "What is FLUFF up to today!"
Well, by now you should know that...WE LOVE TACOS! That's right! Here at Fluff Magazine we are all about flavor, premium product and being unique. To us, there is nothing more flavor-able, premium and unique as tacos! So salsa on down with us, as we share one of our ingredientes especiales to our INDIQUE FLAVOR-FULL TACOS!
- 10 guajillo chiles (Red Hot Chili Peppers, like our Favorite Band)
- 3 morita chiles (Red ripe jalapeño peppers)
- 3 pounds skinless striped bass, cut into 1-inch strips (THE ATLANTIC STRIPPED BASS IS A TYPE OF YUMMY FISH)
- ½ cup fresh orange juice
- ¼ cup store-bought OR HOMEMADE achiote paste (The spice mixture usually includes annatto, oregano, cumin, clove, cinnamon, black pepper, allspice, garlic, and salt.
- 5 garlic cloves, divided
- ¼ cup plus 3 tablespoons fresh lime juice
- 1 tablespoon plus 1½ teaspoons kosher salt
- ½ red onion, finely chopped
- 1 habanero chile, finely chopped
- 2 cups finely chopped pineapple (from about ½ medium pineapple)
- 3 tablespoons chopped cilantro, plus whole leaves for serving
- Vegetable oil (for grill)
- 16 corn tortillas
- Lime wedges (for serving)
- BOIL in a medium sauce pan, guajillo and morita chiles with 1½ cups water. Cover, remove from heat, and let sit 30 minutes to let chiles soften.
- Place fish in a large bowl or baking dish. Transfer chile mixture and soaking liquid to a blender. Add orange juice, achiote paste, 4 garlic cloves, ¼ cup lime juice, and 1 Tbsp. salt and purée until smooth, about 2 minutes. Reserve 1 cup chile sauce for serving; leave uncovered at room temperature. Pour remaining purée over fish; toss to coat. Cover and chill 1–3 hours.
- Using your onion, habanero chile, pineapple, 3 Tbsp of cilantro, and remaining garlic clove, 3 Tbsp. lime juice, and 1½ tsp. salt, grab a medium bowl and la bamba it up!...MIX IT UP! put it in the fridge and let it chill.
- Prepare a grill for medium-high heat; Grill fish, 2–3 minutes. Flip the fish over and grill another 2-3 minutes. Let it buuuuurn baby burn! well, in this case, let it chaaaaar baby char! We don't want your fish to burn but we want the juices and the spices to caramelize the fish and leave it not too crispy but not too soft.
- Grill tortillas for about 30 seconds per side.
- You are ready to serve!Each tortilla should have the following...
- A piece of fish
- Light sprinkles of chile purée
- A spoonful of pineapple salsa
- Lime wedges for squeezing over the taco