Name: Yucatan Fish Tacos Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 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; Flour tortillas; Shredded purple cabbage, for garnish; Sour cream, for garnish; Jalapeños, sliced, for garnish

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If you’re looking for a delicious and easy-to-make dish that’s perfect for any occasion, then these Yucatan Fish Tacos are just what you need! Packed with vibrant flavors and simple to prepare, these tacos are sure to become a favorite in your household.

Why You’ll Love This Recipe?

Great flavors: The marinade for the fish is bursting with citrusy and aromatic spices that will tantalize your taste buds.
Quick prep time: With minimal ingredients and straightforward steps, these tacos can be on your table in no time.

Perfect for meal prep: Make a batch of these tacos ahead of time and enjoy them throughout the week for a quick and satisfying meal.

Ingredient Notes:

Fish and Marinade: Fresh or frozen skinless cod, orange juice, white vinegar, garlic, achiote paste, ground cumin, dried Mexican oregano, salt, and pepper. For serving: Flour tortillas, shredded purple cabbage, sour cream, and jalapeños.

Achiote paste can be substituted with paprika for a milder flavor.

Step-by-Step Instructions:

In a bowl, combine orange juice, white vinegar, minced garlic, achiote paste, cumin, oregano, salt, and pepper to make the marinade.

Add the cod to the marinade, ensuring it is evenly coated. Let it marinate for at least 30 minutes.
Heat a skillet over medium heat and cook the fish until it is cooked through and flakes easily with a fork.
Serve the fish in warm flour tortillas, topped with shredded cabbage, sour cream, and sliced jalapeños.

Helpful Tips:

For a smokier flavor, grill the fish instead of pan-searing it.
Customize your tacos with additional toppings like avocado, salsa, or pickled onions.
Store any leftover fish in an airtight container in the refrigerator for up to 3 days.

Expert Tips for the Best Results:

Use fresh orange juice for the best citrusy flavor.
Adjust the amount of achiote paste to suit your preferred level of spiciness.
Toast the tortillas briefly in a hot skillet for added flavor and texture.

Serving Suggestions:

These Yucatan Fish Tacos pair perfectly with a side of Mexican rice, a refreshing cucumber salad, and a cold glass of horchata.

Storage and Reheating Tips:

To store the tacos, keep the components separate and assemble them just before serving to maintain the best texture. Reheat the fish in a skillet over low heat until warmed through.

Frequently Asked Questions:

Can I use a different type of fish for this recipe?
Yes, you can use other white fish like tilapia or mahi-mahi.
How spicy is the achiote paste?
Achiote paste can vary in heat level, so adjust the amount to your taste preference.

Can I make the marinade in advance?
Yes, you can prepare the marinade ahead of time and store it in the refrigerator until ready to use.

Conclusion:

Next time you’re craving a flavorful and satisfying meal, give these Yucatan Fish Tacos a try. They’re easy to make, versatile, and sure to impress your family and friends. Don’t forget to share your feedback and enjoy every bite of these delicious tacos!

Why You’ll Love This Recipe?

Ingredient Notes:

Step-by-Step Instructions:

Helpful Tips:

Expert Tips for the Best Results:

Serving Suggestions:

Storage and Reheating Tips:

Frequently Asked Questions:

Conclusion:

Yucatan Fish Tacos Recipe

Description

Ingredients

Fish and Marinade

For Serving

Instructions

Notes

Nutrition