Nayarit Style Pescado Zarandeado Tacos Recipe

White fish: Choose fillets such as snapper or tilapia for a mild, flaky texture.

Soy sauce: Adds a savory umami flavor to the marinade.

Lime juice: Provides a fresh, tangy acidity that balances the flavors.

Olive oil: Helps to marinate and grill the fish, adding richness.

Garlic: Minced for a pungent, aromatic addition to the marinade.

Paprika: Adds a mild, smoky flavor and vibrant color.

Dried oregano: Brings a hint of earthy, herbal notes to the dish.

Corn tortillas: Warmed on the grill to serve as the base for the tacos.

Shredded cabbage: Adds a fresh, crunchy texture to the tacos.

Pico de gallo: A fresh salsa made from tomatoes, onions, cilantro, and lime juice.

Sour cream: Adds a creamy, tangy element to the tacos.

Cilantro: Chopped for a fresh, herbaceous garnish.

When marinating the fish fillets, ensure they are evenly coated by turning them occasionally in the marinade. This helps the flavors penetrate the fish more thoroughly. Additionally, when grilling, use a fish basket or grill mat to prevent the delicate fillets from sticking to the grill and breaking apart.

• snapper - Substitute with cod: Cod has a similar flaky texture and mild flavor, making it a good alternative for white fish.

• tilapia - Substitute with catfish: Catfish has a slightly firmer texture but a mild flavor that works well in this recipe.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and citrus flavor.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a good alternative for cooking.

• garlic - Substitute with shallots: Shallots offer a milder, slightly sweet flavor that can complement the dish well.

• paprika - Substitute with ancho chili powder: Ancho chili powder provides a mild heat and a slightly smoky flavor.

• dried oregano - Substitute with dried thyme: Thyme has a similar earthy flavor that can replace oregano in most recipes.

• corn tortillas - Substitute with flour tortillas: Flour tortillas are a softer alternative that can still hold the fillings well.

• shredded cabbage - Substitute with shredded lettuce: Shredded lettuce provides a similar crunch and freshness.

• pico de gallo - Substitute with salsa verde: Salsa verde offers a tangy and slightly spicy flavor that can complement the fish.

• sour cream - Substitute with Greek yogurt: Greek yogurt provides a similar creamy texture and tangy flavor.

• cilantro - Substitute with parsley: Parsley offers a fresh, slightly peppery flavor that can replace cilantro.

• Allow the grilled fish to cool completely before storing. This helps prevent condensation, which can make the fish soggy.
• Place the fish fillets in an airtight container or wrap them tightly in aluminum foil or plastic wrap. This will help maintain their flavor and texture.
• Store the shredded cabbage and pico de gallo separately in airtight containers to keep them fresh and crisp.
• For the corn tortillas, wrap them in a damp paper towel and place them in a resealable plastic bag. This will help keep them soft and pliable.
• If you plan to freeze the fish fillets, place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer the fillets to a resealable freezer bag or airtight container. This prevents the fillets from sticking together.
• Label the containers with the date to keep track of freshness.
• When ready to use, thaw the fish fillets in the refrigerator overnight. Reheat them gently in a skillet or oven to maintain their texture.
• Warm the corn tortillas in a skillet or microwave before assembling the tacos.
• Assemble the tacos just before serving to ensure the ingredients remain fresh and vibrant.

• Preheat your oven to 350°F (175°C). Place the fish fillets on a baking sheet lined with parchment paper. Cover them with aluminum foil to prevent drying out. Heat for about 10-15 minutes or until warmed through.

• For a quicker option, use a microwave. Place the fish fillets on a microwave-safe plate and cover with a damp paper towel. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• To reheat the corn tortillas, wrap them in a damp paper towel and microwave for 20-30 seconds. Alternatively, you can warm them on a skillet over medium heat for about 30 seconds on each side.

• If you prefer a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of olive oil and reheat the fish fillets for 2-3 minutes on each side until warmed through.

• For the shredded cabbage, pico de gallo, and sour cream, it's best to use them fresh. However, if you need to reheat the pico de gallo, do so gently in a skillet over low heat for a few minutes, just until it's slightly warm.

• Assemble your tacos by placing the reheated fish fillets on the warmed corn tortillas, then topping with fresh shredded cabbage, pico de gallo, sour cream, and chopped cilantro. Enjoy your revitalized Nayarit Style Pescado Zarandeado Tacos!

• Mixing bowl: Use this to combine the soy sauce, lime juice, olive oil, garlic, paprika, and oregano for the marinade.

• Grill: Preheat this to medium-high heat to cook the fish fillets and warm the tortillas.

• Tongs: Handy for flipping the fish fillets and tortillas on the grill.

• Basting brush: Useful for applying any remaining marinade to the fish while grilling.

• Cutting board: Use this surface to chop the cilantro and prepare other ingredients.

• Knife: Essential for mincing garlic and chopping cilantro.

• Measuring cups: Needed to measure out the soy sauce, lime juice, and olive oil accurately.

• Measuring spoons: Use these to measure out the paprika and dried oregano.

• Spatula: Useful for lifting the fish fillets off the grill without breaking them.

• Serving platter: Place the grilled fish fillets and warmed tortillas on this for easy assembly of the tacos.

• Spoon: Use this to spread sour cream on the tacos and to serve pico de gallo.

Prepare the marinade in advance: Mix the soy sauce, lime juice, olive oil, garlic, paprika, and oregano the night before to save time.

Use pre-shredded cabbage: Buy pre-shredded cabbage to skip the chopping step.

Pre-make pico de gallo: Prepare the pico de gallo ahead of time and store it in the fridge.

Use a grill pan: If you don't have a grill, use a grill pan on the stove to cook the fish fillets.

Warm tortillas in batches: Warm multiple corn tortillas at once on the grill to save time.