Ingredients
1 can coconut milk (11 ounces)
2 tablespoons sugar
1/2 Serrano chile, coarsely chopped
1 lemon, zested and juiced
1 orange, zested and juiced
1 cup Guajillo Chile Sauce
1 bay leaf
1 clove garlic
Coarse salt and freshly ground black pepper
1 1/2 pounds salmon, tuna, snapper, bass, or halibut, coarsely chopped
6 corn tortillas (6 inches each), warmed
Yucatan Salsa
1 ripe avocado, cut into 1/2-inch slices, for serving
1 lime, cut into 6 wedges, for serving
Preparation
Place coconut milk, sugar, chile, lemon zest and juice, orange zest and juice, guajillo sauce, bay leaf, and garlic in a large heavy-bottomed saucepot. Place over medium-high heat and bring to a boil. Reduce temperature to a simmer and let liquid reduce for 1 hour. Season with salt and pepper.
Add fish to liquid and let simmer until cooked through, 5 to 7 minutes.
Transfer fish using a slotted spoon to tortillas, dividing fish evenly between each. Spoon Yucatan salsa on top of fish; serve immediately with avocado slices and lime wedges.
