Servings: 4 to 6
These bright, spicy tacos get their authentic flavor from a mixture of orange and lime juices (to replicate the bitter oranges grown in the Yucatán) and herbs and spices like Mexican oregano and annatto.
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Make Ahead Tips
The salsa will keep, refrigerated, for 1 day. Bring to room temperature before serving.
Cool, love mexican food!
Delicious and flexible recipe-- I skipped the annatto, used salmon and omitted the habaero, but it still came out great. Excellent party food-- I had a bunch of folks over, made this recipe and the Baja fried fish tacos. Nobody could decide which they preferred, so I say make both.
Delicious and different way to eat swordfish. The corn tortilla brought all the flavors together. I had trouble finding annato seeds at my local grocery stores, but luckily I live near a Penzsey's store. Mexican oregano can be found at Whole Foods. Definitely use the slotted spoon on the salsa so you get the flavor but not the runoff in your taco.
Well overall this was really good. A few comments, the salsa was too runny so next time I would put 1/2 of the liquid noted on recipe. Also I put in the whole habanero chile and it was just about the right heat so don't hold back on that one. Surprisingly my grocery store had ground annatto, by Mc Cormick no less, so I used that. I also used ground cumin and regular oregano, I thought it still came out very flavorful overall. I also used swordfish steaks and cooked them on an iron grill on my stove top. So don't be afraid if you don't have all the ingredients exact, I thought it was worth making.
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