Summer Recipes

Fish Tacos

Prep Time
10 Minutes
Cook Time
20 Minutes
  • 12 Guerrero® White Corn Tortillas
  • 1 ½ pounds of Tilapia fish, cleaned and cut into strips
  • 2 ounces of Achiote paste
  • Juice of 2 limes
  • 4 tablespoons of salad oil
  • ½ red onion, cut into strips and rinsed
  • 4 tablespoons of fresh cilantro
  • 1 avocado cut in wedges
  • 1 teaspoon of salt
  • In a small mixing bowl with a whisk, mix the lime juice, achiote paste, 2 tablespoons of oil and salt, to make a smooth paste.
  • Add the Tilapia and coat each fish well. Let the fish marinade for 30 minutes.
  • In the same skillet heat the rest of the oil. Grill the fish 2 minutes on each side until well done and flaky. Set aside.
  • On a comal or iron skillet, over medium-high heat, warm the tortillas until soft.
  • Fill the tortillas with the grilled fish and a couple strips of onion, cilantro and avocado. Fold in half and enjoy.