2 large leaves of green Swiss chard cut into chiffonade strips
½ cup crema Mexicana or sour cream
3 plum tomatoes cut in half
Salt and pepper to taste
Preheat the oven at 425 degrees.
Drain the Yucatan Amarillo and reserve both the liquids and the solids.
Rub the garlic cloves with olive oil and wrap the garlic in tin foil and place in the oven for 15 minutes.
Rub the cod with the cumin and a little salt and pepper.
Put the olive oil in an oven-proof pan and heat until the oil is lightly shimmering.
Fry the cod for 3 to 4 minutes on each side.
Take the reserved Yucatan Amarillo liquid and carefully drizzle it over the cod and then place the pan in the oven for 7-8 minutes until it is slightly crispy. This is for flavoring, so do not soak the fish.
Meanwhile, take 1/2 cup crema Mexicana, the solids from the Yucatan Amarillo, the roasted and crushed garlic and mix well to make the sauce and set it aside. If you have hot peppers at home, you can sprinkle it into the sauce using as much as you like.
Remove the pan from the oven.
Take the fish from the pan and set it aside to rest about 5 minutes.
In the same pan, if there is enough oil (add a teaspoon is necessary) heat the oil and quickly soften some plum tomatoes and the Swiss chard.
As it is softening, sprinkle a little salt and pepper on the vegetables.
Assemble your tacos in the taco shells, top with the cream sauce and enjoy!