Pescado a la Talla Fish Tacos

Prepare the Fish

1. In a medium bowl, combine the achiote paste, chile paste, 2 tbsp lime juice, orange juice, minced garlic, olive oil, salt, and black pepper. Mix well to form a smooth marinade.
2. Pat the white fish fillets dry with paper towels. Place the fish in a shallow dish and generously coat both sides with the marinade. Cover and refrigerate for at least 20 minutes.

Make the Avocado Crema

1. While the fish marinates, prepare the avocado crema. In a small food processor or blender, combine the flesh of one avocado, sour cream, and 1 tbsp lime juice. Blend until smooth and creamy. Season with a pinch of salt to taste. Set aside.

Cook the Fish and Assemble Tacos

1. Preheat a grill or a large non-stick skillet over medium-high heat. Lightly oil the cooking surface.
2. Place the marinated fish fillets on the hot grill or skillet. Cook for 3-4 minutes per side, or until the fish is opaque and flakes easily with a fork.
3. While the fish cooks, warm the corn tortillas. You can do this on a dry skillet, in the microwave, or wrapped in foil in the oven.
4. Once cooked, gently break the fish into large flakes using a fork or spatula.
5. To assemble the tacos, place a generous portion of flaked fish into each warm corn tortilla. Top with a drizzle of avocado crema, a sprinkle of fresh cilantro, and a spoonful of pickled red onions.