Tikin Xic
Ingredients
The fish and marinade
-
6
oz.
boneless red snapper fillets
-
2
pieces
guajillo chiles
-
1
cup
freshly squeezed juice from bitter orange or ½ cup each orange juice and lime juice
-
2
tbsp.
white vinegar
-
5
oz.
achiote paste
-
¼
cup
white onion, rough chopped
-
6
cloves
garlic
-
1
tsp.
coarse sea salt
-
¼
tsp.
ground black pepper
-
4
pieces
whole cloves
-
¼
tsp.
ground allspice
-
1
tbsp.
vegetable oil
The wrapping
-
2
large
banana leaves
-
as needed
Flour or corn tortillas
Instructions
- Season the fish fillets in a dish with optional seasoning or salt and pepper.
- Toast the guajillo chiles on a comal or frying pan, then simmer in water for about 15 minutes.
- Blend the rehydrated chiles with the other marinade ingredients until smooth.
- Marinate the fish in the mixture for 1 to 12 hours in the refrigerator.
- Cut banana leaves into squares and wrap each fillet securely.
- Preheat the grill to medium heat, using a two-zone method.
- Cook the wrapped fish over direct heat until the leaves are charred, then move to indirect heat until the fish reaches 140 degrees internal temperature.
- Serve the fish packets with warm tortillas for tacos.
Nutrition Facts (estimated)
Servings
6
Calories
300
Total fat
15g
Total carbohydrates
20g
Total protein
25g
Sodium
500mg
Cholesterol
50mg
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