Recipe: Achiote-marinated fish tacos

Total time: About 50 minutes, plus 1 hour marinating time

Servings: 4

Note: The achiote paste recipe is adapted from "The Essential Cuisines of Mexico" by Diana Kennedy. Annatto seeds are available at Latino markets.

Achiote paste

4 rounded tablespoons achiote seeds (also called annatto seeds)

1 teaspoon dried Mexican oregano

1 teaspoon cumin seeds

1/2 teaspoon black peppercorns

12 whole allspice

Mix the spices and grind them in batches in an electric spice or coffee grinder as finely as possible. In a small bowl, stir together the ground spices and enough water to make a stiff paste; we used about 3 tablespoons. You will have more achiote paste than is called for in the recipe. Store it well-wrapped in plastic in the freezer.

Chipotle mayonnaise

1 cup mayonnaise

2 garlic cloves, finely chopped

1 tablespoon olive oil

2 tablespoons lime juice

1/2 teaspoon kosher salt

3 chipotle peppers in adobo, roughly chopped

In a food processor or blender, blend the mayonnaise, garlic, oil, lime juice, salt and chipotle peppers. You will have more chipotle mayonnaise than is called for in the recipe. Keep in the refrigerator until ready to use.

Fish tacos

2 cloves garlic, peeled and crushed