Fish Tacos Al Pastor Recipe

Name: Fish Tacos Al Pastor
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Mexican Charred Tomatillo Salsa:; 2 pounds fresh tomatillos, husks removed; 10 dried chile de arbol peppers; 2 cloves garlic, unpeeled; salt to taste; Fish Tacos al Pastor:; 10 guajillo chile peppers - stems, seeds, and veins removed; 5 pasilla chile peppers - stems, seeds, and veins removed; 1/4 cup white vinegar; 1/4 cup orange juice; 1 clove garlic; 3 whole cloves; 1 pinch ground cumin; salt and freshly ground black pepper; 2 pounds skinless trout fillets; 1/4 cup butter; 1 large onion, finely chopped, divided; 1 cup chopped fresh pineapple; 12 corn tortillas; 1 cup chopped fresh cilantro; 4 limes, cut into wedges for garnish

Servings: persons

Mexican Charred Tomatillo Salsa:
2 pounds fresh tomatillos, husks removed
10 dried chile de arbol peppers
2 cloves garlic, unpeeled
salt to taste
Fish Tacos al Pastor:
10 guajillo chile peppers - stems, seeds, and veins removed
5 pasilla chile peppers - stems, seeds, and veins removed
1/4 cup white vinegar
1/4 cup orange juice
1 clove garlic
3 whole cloves
1 pinch ground cumin
salt and freshly ground black pepper
2 pounds skinless trout fillets
1/4 cup butter
1 large onion, finely chopped, divided
1 cup chopped fresh pineapple
12 corn tortillas
1 cup chopped fresh cilantro
4 limes, cut into wedges for garnish

1
Wash tomatillos under cold running water.
2
Line a heavy cast iron grill pan or griddle with aluminum foil and place over high heat. Arrange tomatillos, chiles de arbol, and 2 cloves garlic in a single layer on top. Grill until chiles are blackened, turning as necessary, 3 to 5 minutes. Transfer to a bowl. Continue grilling tomatillos and garlic until they are evenly blackened, 8 to 10 minutes more.
3
Peel garlic and place in a mortar and pestle. Season with salt and pound into a thick paste. Add chiles; pound until smooth. Add as many tomatillos as you can fit in your mortar; pound until chunky. Transfer salsa to a bowl. Repeat with remaining tomatillos, mixing them into the bowl of salsa in batches.
4
Place guajillo and pasilla chile peppers in a saucepan, cover with water, and cook until softened, about 25 minutes.
5
Combine softened peppers, vinegar, orange juice, 1 clove garlic, cloves, cumin, salt, and pepper in a blender; blend until smooth. Add some water if sauce is too thick. Strain into a small saucepan and bring to a simmer over medium-low heat, about 5 minutes. Remove from heat and let cool, about 5 minutes.
6
Season trout fillets with pepper and put in a lidded container or a large resealable plastic bag. Cover with cooled sauce and refrigerate for at least 30 minutes or up to 4 hours.
7
Remove trout fillets from the refrigerator and let stand at room temperature for 10 minutes. Remove from sauce and cut into cubes. Reserve marinade.
8
Melt butter in a large skillet over medium heat and cook 1/2 the onion until soft and translucent, about 3 minutes. Add trout and reserved sauce; cook over medium-high heat, stirring occasionally, until trout is opaque and the sauce has been reduced, about 15 minutes. Remove from heat and fold in pineapple.
9
Warm corn tortillas in a skillet. Divide trout mixture amongst tortillas and top with remaining 1/2 onion and cilantro. Serve with lime wedges and charred tomatillo salsa.

744

kcal

Calories

Fat

132

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Mexican Charred Tomatillo Salsa:, 2 pounds fresh tomatillos, husks removed, 10 dried chile de arbol peppers, 2 cloves garlic, unpeeled, and more.

Yes, Fish Tacos Al Pastor falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fish Tacos Al Pastor

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions