Gentle Zarandeado Fish Tacos with Jicama Slaw and Lime Cream

Instructions

1. 1

   1. Heat a small skillet or griddle over medium heat, about 350°F / 175°C at the surface. Toast the dried guajillo chiles for 20 to 30 seconds per side until fragrant, being careful not to burn them. Transfer them to a bowl, cover with hot water, and soak for 10 minutes.

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   2. Drain the softened chiles and blend them with the orange juice, 30 ml (2 tbsp) of the lime juice, 30 ml (2 tbsp) of the olive oil, the garlic, achiote paste, cumin, oregano, 4 g (3/4 tsp) salt, and black pepper until smooth.

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   3. Place the fish fillets in a container, pour the marinade over them, and gently turn to coat well. Refrigerate for 15 minutes so the fish absorbs the flavor.

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   4. Meanwhile, make the slaw by combining the red cabbage, jicama, red onion, half of the cilantro, honey, the remaining 30 ml (2 tbsp) lime juice, 15 ml (1 tbsp) olive oil, and 2 g (1/4 tsp) salt. Set aside so it softens slightly.

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   5. In another bowl, mix the sour cream with the lime zest, serrano chile if using, 15 ml (1 tbsp) olive oil, and 2 g (1/4 tsp) salt until smooth and creamy. Keep chilled.

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   6. Preheat a grill pan, grill, or large skillet over medium-high heat, about 400°F / 205°C. Cook the marinated fish for 3 to 4 minutes per side, or until cooked through and flaky. Remove from the heat and let rest for 2 minutes.

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   7. Warm the corn tortillas on a griddle over medium heat, about 350°F / 175°C, for 20 to 30 seconds per side until hot and flexible. Keep them covered with a clean towel.

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   8. Assemble the tacos by placing fish on each tortilla, then topping with the jicama slaw, a spoonful of lime cream, avocado slices, and the remaining fresh cilantro.

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   9. Serve immediately. If desired, add extra lime wedges on the side.