Red Snapper Tacos al Pastor Recipe

Name: Red Snapper Tacos al Pastor
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup KRAFT Zesty Lime Vinaigrette Dressing; 4 guajillo chiles; 4 dried pasilla chiles; 1/4 tsp. ground cumin; 1 whole red snapper (3 lb.), scaled, dressed; 1 pineapple, cut lengthwise in half, cored and divided; 12 corn tortillas (6 inch); 1/3 cup chopped fresh cilantro; 1/2 cup chopped onions; 1 lime, cut into 6 wedges

Servings: persons

1/3 cup KRAFT Zesty Lime Vinaigrette Dressing
4 guajillo chiles
4 dried pasilla chiles
1/4 tsp. ground cumin
1 whole red snapper (3 lb.), scaled, dressed
1 pineapple, cut lengthwise in half, cored and divided
12 corn tortillas (6 inch)
1/3 cup chopped fresh cilantro
1/2 cup chopped onions
1 lime, cut into 6 wedges

1
Heat grill for indirect grilling: Light one side of grill, leaving other side unlit.
2
Close lid; heat grill to 375 degrees F.
3
Blend first 4 ingredients in blender until smooth.
4
Press through fine mesh strainer into 13x9-inch dish.
5
Add fish; spoon dressing mixture over, and into fish cavity, to evenly coat fish.
6
Cover large sheet of heavy-duty foil with 8-inch-square sheet of parchment.
7
Slice 1 pineapple wedge; place half the slices in single layer on parchment; top with fish, then remaining pineapple slices.
8
Wrap fish with parchment, then in foil to make packet.
9
Place packet on grate over unlit area; cover.
10
Grill 30 to 35 min.
11
or until fish flakes easily with fork, monitoring for consistent temperature and turning packet after 15 min.
12
Meanwhile, chop remaining pineapple.
13
Warm tortillas.
14
Remove and discard bones from fish.
15
Discard pineapple from packet.
16
Break fish into small pieces; place on tortillas.
17
Top with chopped pineapple, cilantro and onions.
18
Serve with lime wedges.

302

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1/3 cup KRAFT Zesty Lime Vinaigrette Dressing, 4 guajillo chiles, 4 dried pasilla chiles, 1/4 tsp. ground cumin, and more.

Yes, Red Snapper Tacos al Pastor falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Red Snapper Tacos al Pastor

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