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Coconut-Guajillo Poached Seafood Taco with Yucatan Salsa


This delicious recipe, courtesy of Sue Torres, is great as an appetizer or dinner for two.

  • Servings: 6

Source: The Martha Stewart Show, July Summer 2007


  • 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


  1. 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.

  2. Add fish to liquid and let simmer until cooked through, 5 to 7 minutes.

  3. 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.

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