Description
This vibrant Yucatan Fish Tacos recipe features fresh cod marinated in a zesty blend of orange juice, white vinegar, garlic, achiote paste, cumin, and oregano, delivering authentic Mexican flavors. Served on warm flour tortillas and garnished with crisp shredded purple cabbage, creamy sour cream, and spicy jalapeño slices, these tacos are perfect for a flavorful and easy-to-make meal that captures the essence of Yucatecan cuisine.
Ingredients
Scale
Fish and Marinade
- 2 lbs fresh or frozen skinless cod
- 3 tbsp orange juice
- 2 tbsp white vinegar
- 3 cloves garlic, minced
- 1 tbsp achiote paste (adjust to taste for heat)
- 1 tsp ground cumin
- 1 tsp dried Mexican oregano or regular oregano
- Salt and pepper, to taste
For Serving
- Flour tortillas
- Shredded purple cabbage, for garnish
- Sour cream, for garnish
- Jalapeños, sliced, for garnish
Instructions
- Prepare the marinade: In a bowl, combine orange juice, white vinegar, minced garlic, achiote paste, ground cumin, dried oregano, salt, and pepper. Whisk well until achiote paste is evenly blended into the marinade.
- Marinate the fish: Place the skinless cod pieces in a shallow dish. Pour the prepared marinade over the fish, ensuring each piece is well coated. Cover and let it marinate in the refrigerator for 30 minutes to 1 hour to absorb the flavors.
- Cook the fish: Heat a non-stick skillet or pan over medium-high heat. Remove the fish from the marinade, allowing excess marinade to drip off. Cook the fish for about 3-4 minutes on each side or until the fish is opaque and flakes easily with a fork. Avoid overcrowding the pan to ensure even cooking.
- Warm the tortillas: Warm the flour tortillas in a dry skillet or microwave until soft and pliable to make folding easier.
- Assemble the tacos: Place a portion of cooked fish onto each warm tortilla. Top with a generous amount of shredded purple cabbage, a dollop of sour cream, and sliced jalapeños for heat and crunch.
- Serve immediately: Serve the tacos fresh to enjoy the contrast of warm fish and cool, crisp toppings. Optionally, squeeze fresh lime juice over the tacos for added zest.
Notes
- Use fresh cod for best flavor, but frozen cod will work fine if thawed properly.
- Achiote paste can be found at Latin grocery stores or online; adjust quantity based on your heat preference.
- If you prefer gluten-free, substitute flour tortillas with corn tortillas.
- Feel free to add extra toppings such as avocado slices or fresh cilantro for more flavor.
- Marinating the fish longer than 1 hour may begin to cook it chemically due to the acidity; keep marinating time under 1 hour for best texture.
