AL PASTOR FISH TACOS
Make and share this Al Pastor Fish Tacos recipe from Food.com.
Provided by Mexi-Rosie
Categories Tuna
Time 40m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 175°C (convert to Fahrenheit).
- In a baking dish, place the fish strips, adding the onion, pineapple, salt and pepper.
- Combine dressing ingredients and pour over fish strips.
- Bake in oven until fish is cooked and sauce has thickened-- approx.
- 30 min.
- Make tacos with the tortillas and garnish with cilantro and onion.
- Sprinle a bit of lime juice over taco filling.
Nutrition Facts : Calories 531.2, Fat 22.4, SaturatedFat 4.3, Cholesterol 34.5, Sodium 625.6, Carbohydrate 52.1, Fiber 3.5, Sugar 5, Protein 29
FISH TACOS AL PASTOR
These fish tacos al pastor taste as good as the original pork version. I serve them with homemade charred tomatillo sauce and they are to die for.
Provided by Ofelia Bañuelos
Categories World Cuisine Recipes Latin American Mexican
Time 2h14m
Yield 6
Number Of Ingredients 19
Steps:
- Wash tomatillos under cold running water.
- 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.
- 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.
- Place guajillo and pasilla chile peppers in a saucepan, cover with water, and cook until softened, about 25 minutes.
- 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.
- 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.
- Remove trout fillets from the refrigerator and let stand at room temperature for 10 minutes. Remove from sauce and cut into cubes. Reserve marinade.
- 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.
- 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.
Nutrition Facts : Calories 669.7 calories, Carbohydrate 75.7 g, Cholesterol 100.7 mg, Fat 20.5 g, Fiber 10.7 g, Protein 41.9 g, SaturatedFat 7.8 g, Sodium 211.7 mg, Sugar 11.9 g
FISH TACOS AL PASTOR
Pork tacos al pastor may get the fame, but this fish al pastor, based on a version at Mexico City restaurant Contramar, deserves plenty of glory. A potent chile marinade adds lots of flavor before the fillets hit the grill, and a do-ahead pineapple salsa is the perfect finishing touch.
Provided by Rick Martinez
Categories Bon Appétit Dinner Lunch Fish Seafood Bass Halibut Taco Tortillas Cilantro Pineapple Orange Juice Chile Pepper Salsa Grill Grill/Barbecue Summer Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Wheat/Gluten-Free
Yield 8 servings
Number Of Ingredients 15
Steps:
- Bring guajillo and morita chiles and 1½ cups water to a boil in a medium saucepan. Cover, remove from heat, and let sit 30 minutes to allow chiles to soften.
- Place fish in a large bowl or baking dish. Transfer chile mixture and soaking liquid to a blender. Add orange juice, achiote paste, 4 garlic cloves, ¼ cup lime juice, and 1 Tbsp. salt and purée until smooth, about 2 minutes. Set aside 1 cup chile sauce, uncovered, at room temperature for serving. Pour remaining sauce over fish and toss to coat. Cover and chill at least 1 hour and up to 3 hours.
- Meanwhile, mix onion, habanero chile, pineapple, 3 Tbsp. cilantro, remaining finely chopped garlic clove, 3 Tbsp. lime juice, and 1½ tsp. salt in a medium bowl. Cover salsa and chill until ready to use.
- Prepare a grill for medium-high heat; thoroughly clean grate and brush with oil. Working in batches if necessary, grill fish, leaving a few inches of space between each piece, until marinade is dried and beginning to char, about 2 minutes. Using a fish spatula, release fish from grate, turn, and continue to grill until charred on second side and flesh flakes easily with a fork, about 3 minutes more. Transfer to a cutting board and let rest 10 minutes.
- Grill tortillas until just beginning to brown in spots, about 30 seconds per side. Top each tortilla with a piece of fish, then a schmear of reserved chile sauce, a spoonful of pineapple salsa, and some cilantro leaves. Serve with lime wedges for squeezing over.
- Do Ahead: Pineapple salsa can be made 4 hours ahead. Keep chilled.
TACOS AL PASTOR
Tacos al Pastor literally means "shepherd's tacos". Commercially in Mexico, the meat is cooked on a rotating spit and carved into thin slices to fill tacos. This recipe gives you some of the same flavors and you can make it at home. I like to serve it with grilled pineapple slices from my grill pan or the backyard grill. Recipe from TACOS.
Provided by cookiedog
Categories Stew
Time 1h50m
Yield 20-24 tacos, 8-10 serving(s)
Number Of Ingredients 21
Steps:
- Toast chiles on a skillet or comal or in a hot oven (425°F) until darkened slightly but not burned. (On a skillet this takes just seconds- as soon as they release their perfume).
- Bring water to a boil, add toasted chiles, stir well and remove from heat. Soak chiles for 15 to 20 minutes, drain and reserve water. Puree chiles in a blender with a little of the water and the tomatoes.
- Heat oil in a 4 to 5 quart saucepan or in a pressure cooker. Brown meat a little at a time, remove, and reserve cooked pieces.
- Add onions and then garlic and cook until onion is softened and begins to brown, about 2 minutes. Add oregano, cumin, thyme, bay leaves, and pepper along with chile-tomato puree and fry for one additional minute, stirring constantly.
- Return browned pork to the pan and add vinegar, pineapple juice, sugar, salt, and 1 cup of reserved chile soaking water.
- Bring to a boil, reduce heat, cover and cook for 35 minutes, at 15 pounds in the pressure cooker. (Note: if using a regular pan, cook covered on low heat for about 1 1/2 hours until meat is tender. You may need to add water during the cooking process to prevent burning.).
- Strain the sauce from the meat and cook longer, if needed, to thicken.
- To serve, shred meat and place in soft corn tortillas. Garnish with chopped green onions and serve with guacamole, some of the reserved sauce, salsa fresca, and lime wedges.
Nutrition Facts : Calories 441.2, Fat 26.2, SaturatedFat 8, Cholesterol 107.3, Sodium 386.4, Carbohydrate 15.1, Fiber 4, Sugar 4.5, Protein 36
AUTHENTIC TACOS AL PASTOR
Tacos al pastor is a quintessential Mexican dish, with tender pork and pineapple marinated in a savory and aromatic chile sauce. Serve with warm corn tortillas, tomatillos salsa, and lemon or lime wedges.
Provided by docmancito
Categories World Cuisine Recipes Latin American Mexican
Time 5h19m
Yield 10
Number Of Ingredients 16
Steps:
- Cook tomato on a ridged grill pan over medium-high heat until slightly blackened, about 5 minutes. Remove from heat and cool until easily handled. Peel off skin and remove seeds.
- Bring a small pot of water to a boil. Add guajillo and ancho chile peppers; cook until softened, about 5 minutes. Drain.
- Combine tomato flesh, softened chile peppers, 2 slices pineapple, orange juice, quartered onion, vinegar, chipotle peppers, salt, garlic, cloves, cumin seeds, and oregano in a blender; blend until smooth.
- Arrange pork slices in a glass or ceramic baking dish. Pour blended mixture over pork, ensuring all sides are evenly coated. Cover baking dish with plastic wrap.
- Marinate pork in the refrigerator, 4 hours to overnight.
- Cook remaining pineapple slices on a ridged grill pan over medium-high heat until slightly blackened and soft, about 5 minutes per side. Chop into small pieces.
- Wipe out grill pan and preheat over medium-high heat. Cook marinated pork in the hot pan, turning once, until browned, 4 to 5 minutes.
- Chop pork coarsely into small pieces against the grain. Serve with pineapple, chopped onion, and cilantro.
Nutrition Facts : Calories 204.3 calories, Carbohydrate 23 g, Cholesterol 43.5 mg, Fat 5.6 g, Fiber 3.1 g, Protein 16.9 g, SaturatedFat 1.9 g, Sodium 748.1 mg, Sugar 15.9 g
EL TORITO TACOS PESCADOS AL PASTOR - FRESH FISH TACOS
A neat dish perfect for Lent from El Torito Executive Chef Pepe Lopez. Pairs well with sautéed vegetables, white rice and refried black beans as sides.
Provided by Molly53
Categories Cheese
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Season fish evenly with salt and pepper.
- Melt butter in a saute pan.
- Cook in butter until half done; break into chunks, add garlic and adobo sauce and cook until done.
- Melt 1 tablespoon butter in clean saute pan.
- Fill each tortilla with 2 ounces fish and 1/2 ounce queso fresco, fold in half and lightly brown in the melted butter.
- Serve with fresh guacamole, slices of queso fresco, and tartar sauce spiced with chipotle to taste and a lime wedge.
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