Al Pastor Fish Tacos

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Al Pastor Fish Tacos

Fish Tacos al Pastor

Updated on August 22, 2022

Total Time:

2 hrs 14 mins

Jump to Nutrition Facts

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

  • 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

  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.

  Crumbled Apples

Nutrition Facts (per serving)

670Calories21g Fat76g Carbs42g Protein
Nutrition FactsServings Per Recipe6Calories670% Daily Value *Total Fat21g26%Saturated Fat8g39%Cholesterol101mg34%Sodium212mg9%Total Carbohydrate76g28%Dietary Fiber11g38%Total Sugars12gProtein42gVitamin C70mg351%Calcium267mg21%Iron3mg19%Potassium1368mg29%

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