Description
These Yucatan Fish Tacos are bursting with flavor! The cod is marinated in a zesty blend of orange juice, vinegar, garlic, achiote paste, and spices, then grilled to perfection and served in warm tortillas with purple cabbage, sour cream, and jalapeños.
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
- Marinate the Fish: In a bowl, mix together orange juice, vinegar, garlic, achiote paste, cumin, oregano, salt, and pepper. Add cod, coat well, and refrigerate for 30 minutes.
- Grill the Fish: Preheat grill to medium-high heat. Grill cod for 4-5 minutes per side until cooked through.
- Assemble Tacos: Warm tortillas, place grilled fish on each, top with cabbage, sour cream, and jalapeños.
Notes
- If achiote paste is not available, substitute with a mixture of paprika, cayenne, and annatto seeds.
- Add a squeeze of lime juice for an extra burst of flavor.
Nutrition
- Serving Size: 1 taco
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 50 mg