Fish Tacos al Pastor recipe

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Ingredients

2 pounds fresh tomatillos, husks removed
10 dried chile de arbol peppers
2 cloves garlic, unpeeled
salt to taste
10 guajillo chile peppers - stems, seeds, and veins removed
5 pasilla chile peppers - stems, seeds, and veins removed
¼ cup white vinegar
¼ cup orange juice
1 clove garlic
3 whole cloves
1 pinch ground cumin
salt and freshly ground black pepper
2 pounds skinless trout fillets
¼ 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

Nutrition Info

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
servingSize: -
sodium: 211.7 mg
sugar: 11.9 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

6 servings

Recipe Note

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.

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