Description
Enjoy a flavorful and authentic Yucatan Inspired Fish Tacos recipe featuring tender cod slow-cooked with achiote paste, orange juice, and spices. These tacos are garnished with crunchy cabbage, sour cream, and jalapeños for a perfect balance of heat and freshness.
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 (or less for milder 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 Fish: If using frozen cod, ensure it is completely thawed. Cut the fish into four serving-size pieces, rinse under cold water, and pat dry thoroughly.
- Mix Marinade: Spray the inside of a 4- to 6-quart slow cooker with non-stick cooking spray. In a small bowl, whisk together orange juice, white vinegar, minced garlic, achiote paste, ground cumin, dried oregano, salt, and pepper until well combined.
- Cook the Fish: Place the prepared fish pieces into the slow cooker. Pour the marinade mixture evenly over the fish. Cover and cook on low for 3 hours or on high for 1 ½ hours, or until the fish flakes easily with a fork.
- Assemble the Tacos: Using a slotted spoon, carefully remove the cooked fish from the slow cooker and place it onto warm flour tortillas. Top with shredded purple cabbage, sour cream, jalapeño slices, and any additional preferred garnishes.
- Serve and Enjoy: Serve immediately while warm, enjoying the vibrant flavors of this Yucatan inspired fish tacos dish.
Notes
- Achiote paste provides distinctive earthiness and color; adjust quantity to control spiciness.
- Ensure the fish is fully thawed before cooking to guarantee even cooking.
- Serve with lime wedges for an extra burst of freshness if desired.
- Flour tortillas can be substituted with corn tortillas for gluten-free option.
- Leftovers can be refrigerated for up to 2 days; reheat gently to avoid drying out the fish.
Nutrition
- Serving Size: 1 serving (approx. 1 taco with fish and toppings)
- Calories: 320
- Sugar: 2g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 70mg
