Al Pastor Fish Tacos
Bring a burst of tropical flavor to your table with these irresistible Al Pastor Fish Tacos! This quick and easy recipe marries the bold, smoky spice of chipotle peppers with the natural sweetness of pineapple, creating a vibrant marinade that infuses tender white fish fillets with unforgettable flavor. Grilled to perfection and paired with a zesty homemade pineapple salsa, these tacos are a delicious twist on the traditional al pastor. Served on warm corn tortillas with a squeeze of lime, they’re perfect for weeknight dinners or casual gatherings. Ready in just 30 minutes (plus marinating time), these tacos are the ultimate combination of fresh, tangy, and savory—guaranteed to leave everyone asking for seconds. Ideal for fans of Mexican cuisine, seafood recipes, or summer grilling, these Al Pastor Fish Tacos are a true crowd-pleaser!
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Recipe Information
Ingredients
- 1 pound white fish fillets (e.g., tilapia, cod, or mahi-mahi)
- 1 cup pineapple juice
- 0.25 cup orange juice
- 2 tablespoons lime juice
- 2 tablespoons chipotle peppers in adobo sauce, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 8 pieces corn tortillas
- 1 cup fresh pineapple, finely diced
- 0.5 cup red onion, finely diced
- 0.25 cup fresh cilantro, chopped
- 1 piece jalapeño, finely diced
- 1 piece lime, wedges for serving
Instructions
In a medium bowl, whisk together the pineapple juice, orange juice, lime juice, chipotle peppers, cumin, paprika, oregano, minced garlic, olive oil, and salt to create a marinade.
Place the fish fillets in a large sealable bag or shallow dish and pour the marinade over them. Let the fish marinate in the refrigerator for 30 minutes to 1 hour.
While the fish is marinating, prepare the pineapple salsa by combining the diced pineapple, red onion, cilantro, and jalapeño in a small bowl. Mix well and set aside.
Preheat a grill pan, skillet, or outdoor grill over medium-high heat. Lightly oil the cooking surface to prevent sticking.
Remove the fish from the marinade and pat it dry with paper towels. Discard the marinade.
Cook the fish for 3-4 minutes on each side, or until it is opaque and flakes easily with a fork. Transfer the cooked fish to a plate and use a fork to gently break it into bite-sized pieces.
Warm the corn tortillas in a dry skillet or microwave until pliable.
Assemble the tacos by adding a portion of the cooked fish to each tortilla. Top with the pineapple salsa and a squeeze of fresh lime juice.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.2 g | 63% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 218 mg | 73% | |
| Sodium | 3022 mg | 131% | |
| Total Carbohydrate | 277.1 g | 101% | |
| Dietary Fiber | 37.2 g | 133% | |
| Total Sugars | 75.1 g | ||
| Protein | 124.4 g | 249% | |
| Vitamin D | 13.6 mcg | 68% | |
| Calcium | 457 mg | 35% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 3643 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
