Tikin Xic
Isla Mujeres' signature fish — fillets stained brick-red with recado rojo and sour orange, wrapped in flame-softened banana leaves, and baked until they flake into their own achiote-scented juices. Earthy, citrusy, and gently spiced, never hot.
- Time
- 50 min
- Heat
- Yield
- 8 tacos
- Region
- Yucatán
Ingredients
Recado rojo marinade
Fish and wrap
To build
Method
Blend the achiote paste with the sour orange juice, garlic, oregano, allspice, and salt into a smooth, brick-red marinade.
Coat the fillets on all sides and let them marinate while the oven heats to 400°F.
Pass the banana leaves over a flame until they turn glossy and pliable, then line a baking dish with them, leaving long overhang.
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Lay the fish on the leaves, pour over the remaining marinade, and shingle the onion, tomato, güero chile, and butter on top. Fold the leaves over into a snug packet.
Bake until the fish flakes at the touch of a fork, about 20 minutes.
Rest the packet unopened so the juices settle back into the fish.
Open the leaves, flake the fish into big pieces through its juices, and serve on warm tortillas with pickled red onions, lime, and habanero salsa for those who want it.
Build the plate
