Tacos de pescado inspirados en Yucatán

Ingredientes

• 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 if want less heat)
• 1 tsp Ground cumin
• 1 tsp Dried Mexican oregano or regular oregano
• salt and pepper
• Flour tortillas, for serving
• Shredded purple cabbage, for garnish
• Sour cream, for garnish
• Jalapeños, for garnish

Preparación

1. 1

   If you are using frozen fish make sure it's completely thawed. Next, cut the fish into four serving-size pieces. Rinse the fish and pat dry.

2. 2

   Spray the inside of your 4- to 6-qt slower cooker with non-stick cooking spray. Next, in a small mixing bowl whisk together next nine ingredients!

3. 3

   Place the fish into the slow cooker and pour the mixture over fish. Cook the fish on low for 3 hours or high 1 1/2 hours or until fish flakes easily.

4. 4

   Using a slotted spoon, spoon fish onto tortillas. Garnish with toppings and enjoy!