Ingredients
-
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)
Directions
-
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.
-
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 | 36% |
| Vitamin C 9.7mg | 11% |
| 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.