Fish Tacos al Pastor Style
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5
6 reviews
Excellent
Fish Tacos al Pastor Style
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Tacos de pescado, or fish tacos, feature sumptuously seasoned, expertly grilled halibut with a fiercely fresh and fruity pineapple salsa.
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Ingredients
- 1.5 lbs halibut skinless
- 2 cups pineapple diced, fresh
- 1/2 red onion diced, medium
- 1/2 cup cilantro chopped
- 3 lime
- 2 teaspoons vegetable oil
- 8 corn tortillas
Marinade
- 1/2 cup orange juice
- 2 tbsp white vinegar
- 5 cloves garlic
- 3.5 oz achiote paste See note 1, use 1/4 block
- 1 tbsp chili powder
- 1 tsp kosher salt
- 1/2 tsp Mexican oregano (See Note 2)
- 1/4 tsp cumin ground
- 1/4 tsp cinnamon
- 1/8 tsp ground clove
Instructions
- Slice halibut into (8) 1 1/2 inch slices. Set aside.
- In a blender add the orange juice, vinegar, garlic, achiote paste, chili powder, salt, Mexican oregano, cumin, cinnamon and clove and puree until smooth.
- Pour some of the marinade in a container and transfer fish on top. Pour remaining marinade on top to cover. Alternately you could use a sealable bag. Marinade in refrigerator for 1 hour.
- In a bowl, mix together the pineapple, red onion, cilantro, the juice from 1 lime, salt and pepper to taste. Set aside.
Stovetop
- In a large skillet over medium-high, add 2 teaspoons vegetable oil. Pan sear the halibut for 2 minutes per side and edges are slightly charred and crispy.
Grill
- Clean grill grates and heat to medium-high (400°F). Brush grill with oil and grill fish for 2 minutes. Using a fish spatula, gently release fish from grill grate, carefully flip and grill until slightly charred, 2-3 minutes.
Serve
- Heat tortillas until pliable and slightly charred over open flame on stovetop or grill. Add a piece of grilled halibut, top with pineapple salsa and squeeze quartered lime wedges on top.
Notes
- Achiote paste can be found in most Mexican markets in 3.5 ounce blocks (you will use 1/4 of the block for this recipe), or you can make your own achiote paste. It creates the authentic deep red color and flavor that al pastor is known for.
- Mexican oregano is a relative of Lemon Verbena and is native to Mexico, with notes of mild licorice and citrus. Mediterranean oregano is a member of the mint family and most often is used in Greek and Italian recipes. Mediterranean oregano is the one most found in spice racks at supermarkets.
Nutrition Information
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Calories
389kcal
(19%)
Carbohydrates
54g
(18%)
Protein
37g
(74%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
1g
(5%)
Cholesterol
83mg
(28%)
Sodium
759mg
(32%)
Potassium
1193mg
(25%)
Fiber
8g
(32%)
Sugar
22g
(44%)
Vitamin A
1080IU
(22%)
Vitamin C
45mg
(50%)
Calcium
120mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 389 kcal
% Daily Value*
| Calories | 389kcal | 19% |
| Carbohydrates | 54g | 18% |
| Protein | 37g | 74% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 83mg | 28% |
| Sodium | 759mg | 32% |
| Potassium | 1193mg | 25% |
| Fiber | 8g | 32% |
| Sugar | 22g | 44% |
| Vitamin A | 1080IU | 22% |
| Vitamin C | 45mg | 50% |
| Calcium | 120mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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