TacosMediumFree

Cazón Tacos

Name: Cazón Tacos
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 2 tbsp Vegetable oil; 4 cloves Garlic cloves; 100 g Shredded red cabbage; 30 g Achiote paste; 1 tsp Dried oregano; 1 White onion; 12 Corn tortillas; 3 Tomatoes; 2 Limes; 600 g Cazón (small shark), shredded; 1 tsp Salt

55 min (20 prep + 35 cook) Medium 4 servings Campeche

Edmond Bojalil

Recetas Mexas

Published: 29 Mar 2026 · Updated: 30 Mar 2026

Shredded cazón tacos Campeche-style, stewed with achiote and spices.

About this recipe

Cazón tacos are an iconic dish from the cuisine of Campeche, made with cazón - a small shark - shredded and stewed with achiote, tomatoes, onion and Yucatecan spices. The firm yet tender texture of the cazón absorbs the flavours of the sofrito perfectly, creating a tasty and aromatic filling served in corn tortillas. They are considered one of the most representative seafood tacos of south-eastern Mexico.

History & Origin

Cazón tacos are the gastronomic emblem of Campeche, a coastal state in south-eastern Mexico bathed by the Gulf of Mexico and known for its fishing wealth. The cazón - Mustelus canis, a small shark with white flesh - has been a fundamental part of the Campechan diet since pre-Hispanic times, when the Maya fished these turquoise waters. The combination of cazón with achiote is no accident: achiote or annatto is the king condiment of south-eastern Mexico, used by the Maya for millennia both to colour food and for its medicinal properties. Campeche, declared a UNESCO World Heritage Site in 1999, is a walled colonial city whose kitchens preserve a unique culinary tradition - a crossroads of Maya, Spanish and Caribbean maritime trade influences. Cazón tacos are prepared by shredding the cooked shark meat and frying it with onion, tomato, sweet chilli and a generous amount of achiote that gives the intense orange colour and slightly earthy flavour. In Campeche they are served in small corn tortillas, accompanied by finely shredded cabbage, lime and habanero salsa. Every stall and every family has its own seasoning, but achiote and shredded cazón are the invariable elements that define this taco as purely Campechan.

Estimated cost

£10.80

Total cost

£2.70

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

310

Calories

24g

Protein

32g

Carbohydrates

Fat

Fibre

520mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Boil the whole cazón in salted water with half an onion and 2 garlic cloves for 20 minutes until fully cooked. Remove from the water and allow to cool slightly.
💡 Do not overcook the cazón or it will become dry.
2
Shred the cazón with your fingers or two forks, removing any bones. Set aside.
3
In a large frying pan, heat the oil and fry the finely chopped onion until translucent, about 5 minutes.
4
Add the chopped tomato, sweet chilli and garlic. Fry for a further 5 minutes until the tomato releases its juices.
5
Add the achiote paste dissolved in a little warm water, the oregano and salt to taste. Mix well.
6
Add the shredded cazón and mix everything together. Cook over medium heat for 8-10 minutes until the flavours meld and the mixture thickens slightly.
7
Warm the tortillas on a griddle. Serve the cazón in the tortillas and accompany with shredded cabbage, lime wedges and habanero salsa.