Ingredients:
2 cloves garlic, peeled and crushed
1/4 teaspoon kosher salt
3 tablespoons achiote paste
1 pound yellowtail fillet, skin removed
1 tablespoon olive oil
8 small white corn tortillas
1 cup finely shredded cabbage
1 cup chipotle mayonnaise
1 lime, cut into 8 wedges
Directions:
Combine the garlic, salt and achiote paste in a small bowl. Put the mixture into a 1-gallon sealable plastic bag with the fish. Refrigerate for an hour.
Heat the olive oil over medium-high heat On a cast-iron griddle or in a frying pan.
Scrape some of the extra achiote paste from the yellowtail, then grill the fish, about 6 to 8 minutes per side, or until done. If the fish is cooking too quickly or unevenly, adjust the heat as necessary.
Put the fish on a cutting board and let it rest for a few minutes before slicing it thinly across the grain. It is okay if the fish breaks apart.
Warm the tortillas in a pan over medium heat; place them on a platter or on individual plates, two per person.
Divide the fish among the tortillas and top the fish with shredded cabbage and a teaspoonful of chipotle mayonnaise.
Serve immediately with the lime wedges.
Enjoy!