Fish Tacos al Pastor

18.07.24

YIELD

n/a

TOTAL TIME

n/a

DIFFICULTY

n/a

Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest
Share on print
Print
Share on email
Email

[vc_row][vc_column][vc_column_text]

Tacos al pastor are usually made with pork, but why not make them with fish?? This recipe uses a lot of unique spices so you might need to find a few of these, but it'll be worth it!

[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/4″][vc_column_text]YIELD: 8 servings
TIME: 2 to 3 hours[/vc_column_text][/vc_column][vc_column width=”3/4″ css=”.vc_custom_1583889745287{padding-top: 0px !important;padding-bottom: 0px !important;}”][vc_column_text css=”.vc_custom_1583889848445{padding-top: 0px !important;padding-bottom: 0px !important;}”]

[/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black”][/vc_column][/vc_row][vc_row][vc_column width=”1/3″ css=”.vc_custom_1584215381739{margin-right: 20px !important;padding-top: 20px !important;padding-right: 25px !important;background-color: #f6f4f5 !important;border-radius: 5px !important;}”][vc_column_text]INGREDIENTS

  • 10 guajillo chiles
  • 3 morita chiles
  • 3 pounds skinless striped bass, cut into 1-inch strips
  • ½ cup fresh orange juice
  • ¼ cup store-bought or homemade achiote paste
  • 5 garlic cloves, divided
  • ¼ cup plus 3 tablespoons fresh lime juice
  • 1 tablespoon plus 1½ teaspoons kosher salt
  • ½ red onion, finely chopped
  • 1 habanero chile, finely chopped
  • 2 cups finely chopped pineapple (from about ½ medium pineapple)
  • 3 tablespoons chopped cilantro, plus whole leaves for serving
  • Vegetable oil (for grill)
  • 16 corn tortillas
  • Lime wedges (for serving)

[/vc_column_text][/vc_column][vc_column width=”2/3″ css=”.vc_custom_1583889959623{margin-top: 10px !important;padding-left: 50px !important;}”][vc_column_text]METHOD[/vc_column_text][vc_column_text]Bring guajillo and morita chiles and 1½ cups water to a boil in a medium saucepan. Cover, remove from heat, and let sit 30 minutes to let chiles soften. Place fish in a large bowl or baking dish. Transfer chile mixture and soaking liquid to a blender. Add orange juice, achiote paste, 4 garlic cloves, ¼ cup lime juice, and 1 Tbsp. salt and purée until smooth, about 2 minutes. Reserve 1 cup chile sauce for serving; leave uncovered at room temperature. Pour remaining purée over fish; toss to coat. Cover and chill 1–3 hours.

Meanwhile, mix onion, habanero chile, pineapple, 3 Tbsp. cilantro, and remaining garlic clove, 3 Tbsp. lime juice, and 1½ tsp. salt in a medium bowl. Cover and chill until ready to use.

Prepare a grill for medium-high heat; thoroughly clean grates and brush with oil. Working in batches if necessary, grill fish, leaving a few inches of space between each piece, until marinade is dried and begins to caramelize and char, 2–3 minutes. Using a fish spatula, release fish from grates, turn, and continue to grill until charred on second side and flesh flakes easily with a fork, 2–3 minutes more. Transfer to a cutting board and let rest 10 minutes.

Grill tortillas until just beginning to char, about 30 seconds per side. Top each tortilla with a piece of fish, a light schmear of reserved chile purée, and a spoonful of pineapple salsa. Top with cilantro. Serve with lime wedges for squeezing over.[/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1584215403674{margin-top: 25px !important;}”][vc_column][vc_separator color=”custom” border_width=”3″ accent_color=”#ffffff”][/vc_column][/vc_row]

Send this to a friend