Yucatan-style DogfishLA COCINA MEXICANA DE PILY
Make your own tasty fish tacos for Taco Tuesday at home with this recipe for Yucatan-style Dogfish. Cooked in a mixture of lime juice, bay leaf, and epazote sprigs, the dogfish fillets are tender and flavorful. Shred the dogfish and serve as a part of a make your own taco bar. A spicy habanero and epazote tomato sauce makes the perfect hot sauce to add to your tacos. You can also make your own tostadas, follow the instructions at the end of the recipe.
- In a saucepan, cook the dogfish fillets in water with lime juice, bay leaf, 1 epazote sprig, and salt to taste for 30 minutes.
- Remove the fillets from the saucepan and shred.
- In a blender, add the tomato, 1/4 cup water, and onion.