Tacos de pescado al estilo de 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 (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

Preparación

1. 1

   Prepare the Marinade: In a bowl, combine orange juice, white vinegar, minced garlic, achiote paste, ground cumin, dried oregano, salt, and pepper. Mix well until the achiote paste is fully incorporated into the marinade.

2. 2

   Marinate the Fish: Place the cod fillets in a shallow dish or resealable plastic bag. Pour the marinade over the fish, ensuring each piece is evenly coated. Cover and refrigerate for at least 30 minutes to allow the flavors to penetrate the fish.

3. 3

   Preheat the Grill or Pan: Heat a grill or a non-stick skillet over medium-high heat, lightly oiling the surface to prevent sticking.

4. 4

   Cook the Fish: Remove the cod from the marinade and place it on the hot grill or skillet. Cook for 3-4 minutes on each side, or until the fish is opaque and flakes easily with a fork.

5. 5

   Warm the Tortillas: While the fish is cooking, warm the flour tortillas on the grill or in a dry skillet until pliable and slightly toasted.

6. 6

   Assemble the Tacos: Flake the cooked cod into bite-sized pieces and place them on each tortilla. Top with shredded purple cabbage, a dollop of sour cream, and sliced jalapeños according to your heat preference.

7. 7

   Serve the tacos immediately while warm, accompanied by lime wedges if desired for an extra zesty kick.