Yucatán-Style Fish Tacos

These slow-cooker tacos feature annatto, which comes from the seeds of the achiote tree and gives the fish in this dish it's sunny color.

Yucatán-Style Fish Tacos green oregano leaves red cabbage
Photo: Blaine Moats
Hands On Time:
15 mins
Slow Cook Time:
3 hrs
Total Time:
3 hrs 15 mins
16 tacos


  • 1 ½ - 2 pound fresh or frozen skinless cod or other white fish fillets, 1 inch thick

  • 3 tablespoon orange juice

  • 2 tablespoon white vinegar

  • 2 tablespoon vegetable oil

  • 4 cloves garlic, minced

  • 2 packets Sazón coriander and annato seasoning or 1 Tbsp. achiote paste

  • 1 fresh jalapeño pepper, seeded and finely chopped (tip, p. xx)

  • 1 teaspoon salt

  • 1 teaspoon cumin seeds, crushed

  • ½ - 1 teaspoon dried Mexican or regular oregano, crushed

  • 16 5-6 inch blue or yellow corn tortillas

  • Shredded red or green cabbage

  • Fresh cilantro leaves

  • Hot pepper sauce (optional)


  1. Thaw fish, if frozen. Cut into four serving-size pieces. Rinse fish; pat dry. Place in a 4- to 6-qt. slow cooker. In a small bowl whisk together next nine ingredients (through oregano). Pour mixture over fish, gently rearranging fish to coat. Cover and cook on low 3 hours or high 1 1/2 hours or until fish flakes easily.

  2. Using a slotted spoon, spoon fish onto tortillas. If desired, drizzle with some of the cooking liquid. Top with cabbage, cilantro, and, if desired, hot pepper sauce.

Nutrition Facts (per serving)

197 Calories
4g Fat
23g Carbs
18g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 197
% Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 5%
Cholesterol 36mg 12%
Sodium 271mg 12%
Total Carbohydrate 23g 8%
Total Sugars 1g
Protein 18g
Vitamin C 9.7mg 49%
Calcium 57mg 4%
Iron 1.1mg 6%
Potassium 409mg 9%
Folate, total 11mcg
Vitamin B-12 0.7mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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