Drizzle sliced avocado lightly with lime juice to prevent browning.

Chicken and Oregano-Cod Tacos Recipe
Serves 8
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Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Ingredients
  1. 1 3/4 pounds boneless, skinless chicken thighs (about 6)
  2. 2 pounds skinless cod or hake fillets
  3. Coarse salt
  4. 1/2 teaspoon ancho chile powder
  5. 1 teaspoon dried oregano
  6. 1/2 teaspoon finely grated orange zest, plus 1/3 cup fresh juice (from 2 oranges)
  7. 1/4 teaspoon finely grated lime zest, plus 3 tablespoons fresh juice (from 2 limes)
  8. 3 tablespoons extra-virgin olive oil
  9. 2 cloves garlic, finely chopped
  10. 24 corn tortillas, toasted
  11. Cilantro, avocado and radish slices, and lime wedges, for serving
Instructions
  1. Preheat oven to 450 degrees. Season chicken and fish with salt. Place chicken in a single layer in a 9-by-13-inch baking dish. Place fish, skinned-side down, in another. Sprinkle chicken with chile powder and fish with oregano. Stir together zests and juices, oil, and garlic; pour mixture evenly over both.
  2. Roast, basting once, until fish is cooked through, 12 to 16 minutes. Remove fish from oven. Baste chicken again; continue roasting until cooked through, 10 minutes more. Let cool 5 minutes. Shred chicken with 2 forks; toss with cooking liquid. Place fish on a platter; spoon cooking liquid over. Serve, with tortillas and accompaniments.
Adapted from Martha Stewart
Adapted from Martha Stewart
Mexipes https://www.mexipes.com/