Al Pastor Fish Tacos Recipe
Hello! We're going to prepare some incredible al pastor fish tacos, a lighter and fresher version than the classic chilango favorite, but retaining that essence of red adobo and sweet pineapple. It's the perfect option to enjoy the authentic flavor of Mexico without the heaviness of red meat, ideal for a family meal.
Preparation time
Organizing your time is key in the kitchen to enjoy the process without rushing. Here's the breakdown so you know exactly how long it will take you to bring these tacos to the table.
- Preparation: 45 minutes
- Cooking: 15 minutes
- Total: 1 hour
- Servings: 2 people
- Difficulty: Easy/Intermediate
Ingredients
For this recipe, the quality of the dried chilies and the freshness of the fish are fundamental. The adobo, or «paint,» is the soul of the dish.
For marinating
- 2 large ancho chilies
- 2 pasilla chilies
- 2 tablespoons achiote (paste or powder)
- 3 medium garlic cloves
- ¼ cup vegetable oil
- Freshly squeezed orange juice (as needed for texture)
- Salt to taste
For the tacos
- 2 semi-firm white fish fillets (Grouper, Red Snapper, Sea Bass, or Tilapia)
- ⅓ cup fresh pineapple chunks
- Corn tortillas (as needed)
- Optional: Limes, fresh cilantro, and chopped onion for garnish
If it's difficult to find fresh fish of the day in your area, you can opt for good quality frozen options like Nile perch fillet. If you can't find pasilla chilies, you can substitute them with guajillo chilies, although the flavor will be slightly less smoky and a bit brighter. If you prefer a vegetarian version, you can substitute the fish with pre-cooked cauliflower florets.
Utensils we will use
You don't need professional equipment to make this dish; your basic kitchen tools are sufficient.
- Small pot (for hydrating the chilies)
- Blender or food processor
- Fine-mesh strainer (optional, if you want a very smooth marinade)
- Large bowl or glass bowl (for marinating)
- Large skillet or griddle
- Cutting board and sharp knife
- Kitchen tongs or spatula
Preparation
Follow this step-by-step guide to achieve juicy, flavorful fish. The secret is not to rush the rehydration of the chilies.
Phase 1: The «Paint» or Marinade
- Rehydrating the chilies: Wash the ancho and pasilla chilies under the tap to remove dust. In a pot with plenty of water and a little salt, boil the chilies for 3 or 4 minutes. You should notice that they change color and become flexible.
- Cleaning: Remove the chilies from the hot water. Carefully, to avoid burning yourself, open them and remove all veins and seeds. This step is crucial for the marinade to have flavor but not be inedible due to spiciness.
- Blending the marinade: Place the cleaned chilies in the blender cup. Add the 2 tablespoons of annatto, the 3 peeled garlic cloves, and the ¼ cup of vegetable oil.
- Texture adjustment: Begin blending and gradually add the freshly squeezed orange juice. We are looking for a homogeneous and silky paste, not too liquid, similar to a thick paint.
- Seasoning: Carefully taste the mixture and add salt to taste. Transfer this paste to a large bowl where the fish will fit.
Phase 2: Fish Preparation
- Cutting the fish: Take your fish fillets (Grouper, Red Snapper, or whichever you have chosen) and pat them dry slightly with kitchen paper. Cut them into thick strips about two fingers wide or into medium cubes, depending on your preference for the taco.
- Marinade: Place the fish strips into the bowl with the marinade you prepared. Use your (clean) hands or a spatula to ensure that each piece is perfectly covered by the red «paint.».
- Resting: Cover the bowl (you can use a plate or plastic wrap) and place it in the refrigerator. Let it rest for 30 minutes. This time allows the annatto and chilies to penetrate the fish fibers.
Phase 3: Cooking
- Heating the pan: Preheat your pan over medium heat. If you use a non-stick pan, you will need very little extra oil since the marinade already contains oil.
- Cooking the fish: Remove the fish strips from the bowl, lightly shaking off excess marinade (we don't want it dripping, just coated). Place them in the hot pan without overlapping.
- Cooking point: Cook for about 2 minutes per side. The fish is ready when it feels soft but firm and can be easily flaked with a fork. Avoid overcooking it to prevent it from drying out.
- Grilling the pineapple (Optional but recommended): In a free space in the pan or on another griddle, grill the pineapple pieces until lightly browned and their natural sugars are released.
To finish and serve
Remove the fish from the heat immediately to stop cooking. Heat the corn tortillas until soft and flexible. For assembly, place a generous base of fish on each tortilla, distribute the grilled pineapple pieces on top, and finish with chopped onion and fresh cilantro if desired. Serve with lime wedges to squeeze at the moment. If you like to experiment, you can add a tamarind and chipotle sauce to enhance the sweet-spicy contrast.
Nutritional Information
This recipe is an excellent source of lean protein and, thanks to the pineapple, provides natural digestive enzymes.
- Calories: 280 kcal
- Proteins: 22 g
- Fats: 10 g
- Carbohydrates: 24 g
- Fiber: 3 g
Note: Values are approximate estimates per serving (considering 2 or 3 tacos per person depending on tortilla size and pineapple quantity).
5 keys to make it perfect
Achieving memorable tacos is not difficult, but there are technical details that make the difference between a «good» taco and a «spectacular» one. Here I share my private chef secrets.
1. The firmness of the fish is vital: Unlike the tacos al pastor traditional pork ones, fish is delicate. If you use a very soft fish like sole, it will fall apart in the pan when trying to flip it. Always opt for firm-fleshed varieties such as sea bass, grouper, or even dogfish if you can find it. This ensures it maintains its «strip» or cube shape when served in the tortilla.
2. Control the marinade's moisture: The al pastor marinade should be a paste, not a juice. If it's too liquid, the fish will release it into the pan, and you'll end up boiling the fish instead of grilling it. Add the orange juice little by little while blending until you get the texture of a thick cream. Remember to pat the fish dry with paper towels before marinating so the sauce adheres better.
3. The balance of pineapple: Pineapple is not just decoration; its acidity cuts through fat and cleanses the palate, while its sweetness complements the spiciness of achiote. I recommend using well-ripened honey pineapple. If you grill it or pan-fry it (as we would for some pork and pineapple skewers), you caramelize its sugars, which elevates the flavor profile to another level.
4. Don't throw away leftover marinade: A great trick I always apply is to prepare double the marinade. This mixture of chilies and achiote keeps very well in the refrigerator for up to 8 days in an airtight jar. That way, if you're in a hurry one day, you can buy any protein, coat it, and cook it quickly. It even works wonderfully for marinating chicken or shrimp.
5. The tortilla makes the taco: You can have the best filling in the world, but if the tortilla is bad, the taco fails. Use nixtamalized corn tortillas and heat them enough so they don't break. If you want to keep them warm while you finish cooking, wrap them in a clean kitchen towel inside a basket or tortillero.
When is it ideal to enjoy it?
Al pastor fish tacos are incredibly versatile and fit moments when you're looking for intense flavor but light digestion. They are the undisputed star of summer gatherings, when the heat prompts us to avoid heavy meals but our craving for Mexican food remains intact. Being a quick preparation, they are perfect for breaking the weekly routine, perhaps on a «Taco Tuesday» at home.
They are also a fantastic alternative during Lent or Holy Week, allowing you to vary from classic fried or breaded fish. Their colorful presentation makes them festive, so don't hesitate to serve them at an informal birthday accompanied by a refreshing pineapple and ginger agua fresca to finish the tropical experience with a flourish.
Comparison table
It's common to confuse fish taco styles or look for variations depending on what we have in the refrigerator. Here I help you distinguish this recipe from other popular options.
| Recipe | Key ingredients | Difference/advantage |
|---|---|---|
| Fish Tacos al Pastor | White fish, achiote, dried chilies, pineapple | Marinated and sweet flavor without pork fat |
| Baja style tacos | Battered fish (tempura), cabbage, sour cream | Crispy and fried texture, more caloric |
| Gobernador Tacos | Shrimp, cheese, poblano chile | They are shrimp and have a lot of melted cheese |
| Lettuce Tacos | Chicken, lettuce leaves (without tortilla) | Low-carb and very light option |
| Pescado a la Talla | Whole fish opened, mayonnaise, guajillo | Cooked over coals, smokier flavor |
| Pan de Cazón | Dogfish, black beans, tomato sauce | It's like a tortilla lasagna, not an individual taco |
| Grilled Fish Tacos | Simple fillet, garlic, lemon | More neutral, ideal if you don't like spicy food |
Frequently asked questions
Share your experience
Cooking is for experimenting and sharing, and I'd love to know how these tacos turned out for you. Did you dare to add more pineapple? Did you use another type of fish? Leave your comment and share your own findings! I'm very excited to read how everyone adds their personal touch to recipes.
Culinary glossary
To help you move like a fish in water in the kitchen, here I explain some terms we used today.
- Achiote: Natural seasoning derived from the seeds of a shrub, widely used in Mexico (especially in Yucatán) to give dishes an intense red color and earthy flavor.
- Marinate: A technique that consists of submerging a food (generally meat or fish) in an aromatic liquid so that it absorbs flavors and, in some cases, softens before cooking.
- Nixtamalized: A process of cooking corn with lime that allows making masa for tortillas; it is what gives them flexibility and nutritional value compared to simple corn flour.
- Semi-firm fillet: Refers to fish whose flesh has structure and does not fall apart as easily to the touch or heat, such as sea bass or red snapper, unlike very soft fish like hake.
- Plating: It is the action of placing food on the plate (or in this case, the tortilla) aesthetically and ready to serve the diner.
Fish Tacos al Pastor
Fish Tacos Al Pastor: step-by-step recipe with golden marks and a smoky touch. Ideal for sharing. Serve immediately and adjust spice and salt to your liking.
Type: Recipe
Cuisine: Mexican
Keywords: tacos, fish, pastor, Mexican, desserts, recipe, easy, homemade
Recipe Yield: 4 servings
Calories: 250 kcal
Preparation Time: PT15M
Cooking Time: PT10M
Total Time: PT25M
Recipe Ingredients:
- Preparation: 15 minutes
- Cooking: 10 minutes
- Total: 25 minutes
- Servings: 4-6 units
- Difficulty: Easy
- 500 g white fish fillet, such as tilapia or grouper
- 3 tablespoons achiote paste
- 1 cup orange juice
- 1 cup pineapple juice
- 2 cloves garlic, minced
- 1 medium onion cut into quarters
- Corn tortillas
- Pineapple in cubes
- Chopped cilantro
- Chopped onion
- Choose a firm fish: Tilapia, grouper, or sea bream work very well, because they maintain their shape during cooking and absorb the flavors of the marinade.
- Marinate with enough time: For the fish to absorb the flavor of the annatto and citrus juices, it is recommended to leave it for at least 30 minutes. If you want a deeper flavor, a few hours is better, even overnight.
- Surprise with pineapple: Grilling pineapple alongside the fish or adding it fresh or in the sauce provides a sweet contrast that enhances the nuances of the marinade.
- Explore different ways to prepare fish tacos and adjust the ingredients to your liking to experiment with new combinations.
- Marinate correctly: Make sure the entire piece of fish is covered by the marinade. Use a sealed bag or airtight container for better contact.
- Control cooking: Do not overcook the fish so it doesn't dry out; just a few minutes per side is usually enough.
- Attractive presentation: Use fresh ingredients and vibrant colors to make each taco look appetizing and photogenic.
- Experiment with accompaniments: In addition to pineapple, try adding shredded cabbage or julienned radishes for more texture and freshness.
- Include homemade sauces to further elevate the flavor profile of your tacos.
- At family gatherings: It's a dish that delights everyone with its robust and fresh flavor at the same time.
- During the summer season: The fruit and citrus marinade refresh and add a tropical touch to the meal.
- For a quick and nutritious meal: Thanks to its simple preparation, you can have delicious tacos in less than 30 minutes.
- Use fresh ingredients: The quality of the pineapple, fish, and spices will make a difference in the final result.
- Control the cooking temperature: Cook the fish over medium heat to prevent it from burning or remaining raw in the center.
- Avoid excess marinade : Too much liquid can make the fish watery, it's better to marinate in moderate amounts and reduce if necessary.
- Drunken Fish Tacos Recipe : Use beer in the marinade for a smooth and frothy flavor, with a more festive touch.
- Gobernador Tacos : Features melted cheese and shrimp, ideal for those looking for a creamier texture and multiple seafood.
- Fisherman Tacos : With fried fish and creamy sauce, a more traditional and hearty option.
Recipe Instructions:
4.7
I prepared it exactly as is. .
I loved the flavor combination of these ‘Fish Tacos al Pastor’. I followed the steps and it worked on the first try. Many thanks for the recipe.