Yucatan Rojo Fish Tacos Recipes

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YUCATAN ROJO FISH TACOS



Yucatan Rojo Fish Tacos image

Yucatan Rojo Fish Tacos

Provided by World Spice Merchants

Categories     All Recipes

Number Of Ingredients 27

For the fish:
2 lbs. firm white fish, like halibut, swordfish or cod
1/2 cup ground Yucatan Rojo BBQ Rub
vegetable oil (for grilling)
For the slaw:
1/2 head green cabbage, shredded
1 carrot, grated
1/3 cup mayonnaise
3 tablespoons rice wine vinegar
1 lime, zested and juiced
1 tablespoon cumin
salt to taste
For the pickled veggies:
1 bunch radishes, quartered
1 carrot, sliced
1 jalapeno, sliced
1/2 medium white onion, thinly sliced
2 garlic cloves
1 cup rice wine vinegar
2 cups water
3 tablespoons kosher salt
1 tablespoon pequin
To assemble:
Corn tortillas
Lime wedges
Sliced avocado and tomatoes
Fresh cilantro

Steps:

  • Cut fish into 1 inch strips. Toss the fish and the BBQ rub into a Ziploc bag, making sure that the fish is covered with the spice. Refrigerate overnight.
  • Combine all of the ingredients for the pickled veggies together in a covered container, and let them marinate overnight in the refrigerator.
  • Combine all of the ingredients for the slaw together in a large bowl. Taste for seasoning (you might want to add more salt). Transfer into a covered container and refrigerate.
  • Season the fish with salt and a squeeze of lime, and grill quickly over high heat, lightly brushing with a little oil once the pieces have been flipped.
  • Heat the tortillas on both sides on the grill. Put a spoonful of slaw on the tortilla, then some grilled fish, then top with the pickled veggies, sliced avocado and tomatoes.
  • Enjoy!

YUCATECAN -STYLE GRILLED MAHI-MAHI



Yucatecan -Style Grilled Mahi-Mahi image

Provided by Steven Raichlen

Categories     Citrus     Fish     Herb     Low Fat     Low Cal     High Fiber     Backyard BBQ     Dinner     Lime     Orange     Spring     Summer     Grill/Barbecue     Bon Appétit     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 18

4 6-to 8-ounce mahi-mahi fillets
1/4 cup achiote paste
2 tablespoons fresh orange juice
2 tablespoons fresh lime juice
2 tablespoons distilled white vinegar
2 garlic cloves, minced
1 teaspoon dried oregano (preferably Mexican)
1/2 teaspoon coarse kosher salt or sea salt
1/2 teaspoon ground black pepper
2 3-foot-long pieces of banana leaves
2 tablespoons extra-virgin olive oil
1/4 cup dry white wine
4 bay leaves
4 fresh epazote or Italian parsley sprigs or 4 pinches of dried epazote
2 plum tomatoes, thinly sliced
2 limes, thinly sliced
Yucatecan Pickled Onions
Habanero-Tomato Salsa

Steps:

  • Place fish in 13x9x2-inch glass baking dish. Whisk achiote paste and next 7 ingredients in medium bowl. Pour achiote mixture over fish; turn to coat. Cover and chill 1 hour.
  • Prepare barbecue (high heat). Brush shiny side of banana leaves with 2 tablespoons oil; place each on baking sheet, oiled side down (some of leaf will hang over edge of sheet). Arrange 2 fillets with marinade still clinging crosswise in center of each banana leaf, spacing 2 inches apart. Drizzle wine around fish in leaves. Top each fillet with 1 bay leaf and 1 sprig of fresh epazote or parsley or 1 pinch of dried epazote. Fold overhanging edges of banana leaf over fish to enclose loosely. Transfer fish from baking sheet to grill, folded edges up. Cover and grill until fillets are just opaque in center, about 10 minutes.
  • Open banana leaves. Transfer fish to plates. Garnish with tomato and lime slices. Serve with Yucatecan Pickled Onions and Habanero-Tomato Salsa.

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