5.0 from 9 votes
Fish Tacos al Pastor Style
Tacos de pescado, or fish tacos, feature sumptuously seasoned, expertly grilled halibut with a fiercely fresh and fruity pineapple salsa.
Prep Time
15 mins
Cook Time
15 mins
Marinate
1 hr
Total Time
1 hr 20 mins
Servings: 4
Calories: 389 kcal
Course:
Dinner
Cuisine:
Mexican
Ingredients
- 1.5 lbs halibut skinless
- 2 cups fresh pineapple diced
- 1/2 medium red onion diced
- 1/2 cup cilantro chopped
- 3 limes
- 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 (use 1/4 block) (See note 1)
- 1 tbsp chili powder
- 1 tsp kosher salt
- 1/2 tsp Mexican oregano (See Note 2)
- 1/4 tsp ground cumin
- 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.
Cup of Yum
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
Calories
389kcal
(19%)
Carbohydrates
54g
(18%)
Protein
37g
(74%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
1g
Cholesterol
83mg
(28%)
Sodium
759mg
(32%)
Potassium
1193mg
(34%)
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
% 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.