New This Month

Ancho-Chicken and Oregano-Cod Tacos

Drizzle sliced avocado lightly with lime juice to prevent browning.

  • Prep:
  • Total Time:
  • Servings: 8

Photography: linda xaio

Source: Martha Stewart Living, May 2016


  • 1 3/4 pounds boneless, skinless chicken thighs (about 6)
  • 2 pounds skinless cod or hake fillets
  • Coarse salt
  • 1/2 teaspoon ancho chile powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon finely grated orange zest, plus 1/3 cup fresh juice (from 2 oranges)
  • 1/4 teaspoon finely grated lime zest, plus 3 tablespoons fresh juice (from 2 limes)
  • 3 tablespoons extra-virgin olive oil
  • 2 cloves garlic, finely chopped
  • 24 corn tortillas, toasted
  • Cilantro, avocado and radish slices, and lime wedges, for serving


  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.

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