📝 About This Recipe
This vibrant dish reimagines the iconic flavors of the 'taco al pastor' by swapping pork for succulent, flaky white fish. Marinated in a rich adobo of earthy achiote, smoky guajillo chiles, and sweet pineapple juice, the fish is seared to perfection to achieve those signature caramelized edges. It’s a lighter, sophisticated take on Mexican street food that brings the spirit of a coastal palapa right to your dining table.
🥗 Ingredients
The Fish
- 1.5 lbs White fish fillets (Sea Bass, Snapper, or Mahi Mahi) (cut into 2-inch chunks or kept whole)
- 1 teaspoon Kosher salt (to season the fish before marinating)
Al Pastor Adobo Marinade
- 3 pieces Guajillo chiles (stemmed, seeded, and lightly toasted)
- 2 tablespoons Achiote paste (provides the deep red color and earthy flavor)
- 1/2 cup Pineapple juice (freshly squeezed is best)
- 1/4 cup White vinegar
- 3 pieces Garlic cloves (peeled)
- 1 teaspoon Dried Mexican oregano
- 1/2 teaspoon Ground cumin
For the Pan and Garnish
- 2 thick rings Fresh pineapple slices (finely diced)
- 2 tablespoons Vegetable oil (for searing)
- 1/2 cup White onion (finely chopped)
- 1/2 cup Fresh cilantro (chopped)
- 12 pieces Corn tortillas (warmed)
- 2 pieces Limes (cut into wedges)
- 1/2 cup Salsa Verde (for serving)
👨🍳 Instructions
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1
Prepare the chiles by removing stems and seeds. Toast them in a dry skillet over medium heat for 30 seconds per side until fragrant but not burnt.
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2
Place the toasted chiles in a bowl of hot water and let them soak for 15 minutes until soft and pliable.
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3
In a blender, combine the soaked chiles, achiote paste, pineapple juice, white vinegar, garlic, oregano, and cumin. Blend until the sauce is completely smooth.
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4
Strain the marinade through a fine-mesh sieve into a bowl to remove any bits of chile skin, ensuring a silky texture.
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5
Pat the fish fillets dry with paper towels and season lightly with salt. Place them in a shallow dish.
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6
Pour the adobo marinade over the fish, ensuring every piece is well coated. Cover and refrigerate for at least 30 minutes, but no longer than 1 hour (the acid will begin to 'cook' the fish).
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7
Heat a large non-stick skillet or cast-iron griddle over medium-high heat with one tablespoon of oil.
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8
Add the diced pineapple to the skillet first. Sear until the edges are charred and caramelized, then remove and set aside.
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9
Add the remaining oil to the same skillet. Remove the fish from the marinade, letting excess drip off, and place in the hot pan.
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10
Cook the fish for 3-4 minutes per side. Avoid moving it too much so a nice 'crust' of the adobo can form. The fish is done when it flakes easily with a fork.
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11
In the final minute of cooking, toss the charred pineapple back into the pan with the fish to warm through.
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12
Warm the corn tortillas on a separate griddle until they are soft and slightly charred.
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13
Assemble the tacos by placing a portion of fish and pineapple onto each tortilla. Top with a sprinkle of raw onion and cilantro.
💡 Chef's Tips
Use a firm white fish like Mahi Mahi or Snapper; delicate fish like Cod may fall apart too easily during the searing process. Don't skip straining the marinade! Straining ensures the sauce is elegant and free of gritty chile skins. If you have a grill, you can cook the fish on a well-oiled grate or in a grill basket for a lovely smoky flavor. Ensure your pan is very hot before adding the fish to get those caramelized 'al pastor' bits without overcooking the center. If the marinade is too thick to blend, add a tablespoon of the chile soaking water to loosen it up.
🍽️ Serving Suggestions
Serve with a side of Mexican street corn (Esquites) topped with cotija cheese. Pair with a crisp, cold Mexican lager or a refreshing Hibiscus (Jamaica) iced tea. Include a side of creamy avocado salsa or sliced radishes for extra crunch and coolness. For a low-carb option, serve the fish and pineapple over a bed of cilantro-lime cauliflower rice. A spicy Habanero salsa on the side is perfect for those who want an extra kick of heat.