- Prep Time: 1h 30 min
- Cook Time: 30 minutes
Fish Tacos al Pastor
Al pastor means shepherd style in Spanish and these tacos are usually made with spit-grilled pork. Our recipe features a lighter version using fish . Lebanese immigrants brought this 'al pastor' cooking style to Central Mexico - it features a marinade combination of dried chilies, spices, and pineapple. Our fish tacos al Pastor are a great dine in or takeaway experience. Scale up, prepare the chilli marinade and the fish prior to service - all that remains is to grill char the fish, the tacos and assemble to serve! The dish requires minimal kitchen space so it's a great choice for any venue wishing to expand takeaway options. This recipe serves 8.
- Pacific West Hake fillets - 1300 gms
- 10 guajillo chillies
- 3 morita chillies
- ½ cup fresh orange juice
- ¼ cup store-bought or homemade achiote paste
- 5 garlic cloves, divided
- ¼ cup plus 3 tbs fresh lime juice
- 1.5 tbs kosher salt
- ½ red onion, finely chopped
- 1 habanero chilli, finely chopped
- 2 cups finely chopped pineapple (from about ½ medium pineapple)
- 3 tbs chopped cilantro, plus whole leaves for serving
- Vegetable oil (for grill)
- 16 corn tortillas
- Lime wedges (for serving)
For the fish tacos 'al Pastor'
Bring guajillo and morita chillies and 1½ cups water to a boil in a medium saucepan. Cover, remove from heat, and let sit 30 minutes to let chillies soften. Place fish in a large bowl or baking dish. Transfer chilli 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. Reserve 1 cup chilli sauce for serving; leave uncovered at room temperature. Pour remaining purée over fish; toss to coat. Cover and chill 1–3 hours. Meanwhile, mix onion, habanero chilli, pineapple, 3 tbsp coriander, and remaining garlic clove, 3 tbsp lime juice, and 1½ tsp salt in a medium bowl. Cover and chill until ready to use. Prepare a grill for medium-high heat; thoroughly clean grates 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 begins to caramelize and char, 2–3 minutes. Using a fish spatula, release fish from grates, turn, and continue to grill until charred on second side and flesh flakes easily with a fork, 2–3 minutes more. Transfer to a cutting board and let rest a few minutes. Grill tortillas until just beginning to char, about 30 seconds per side. Top each tortilla with a piece of fish, a light schmear of reserved chilli purée, and a spoonful of pineapple salsa. Top with coriander. Serve with lime wedges for squeezing over. Pineapple salsa can be made 4 hours ahead. Keep chilled.
Notes: 1. Guijillo chillies are moderately hot chillies that add a sharp, fruity flavour to dishes and sauces. 2. Morita chillies are a red and ripe jalapeno pepper which is smoked. These chillies are about 3-5cm long. Both chillies are available from specialty stores in Australia. Try https://thespicelibrary.com.au/products/gourmet-mexican-chillies/morita-chilli/
For our fish tacos ‘al Pastor’ we use Capensis Hake married fillets deep skinned.
Wild Sea frozen Hake fillets. Deep skinned and individually wrapped.
Sizes: 4/6oz, 6/8oz Pack size: 2x5kg
Recipe and image courtesy bon appétitAdd to Favourites