El Torito Tacos Pescados Al Pastor Fresh Fish Tacos
Bring vibrant, coastal flavors to your table with these El Torito Tacos Pescados Al Pastor, a delicious twist on traditional fish tacos! Featuring tender white fish fillets marinated in a smoky, sweet blend of ancho chili powder, pineapple juice, and fresh lime, these tacos boast the perfect balance of heat and tang. The star topping is a bright, zesty pineapple salsa loaded with fresh cilantro, finely chopped red onion, and a kick of jalapeño for a refreshing crunch. Nestled in warm corn tortillas and optionally drizzled with creamy Mexican crema, these tacos are a fiesta of flavors and textures. Quick to prepare in just 30 minutes, they’re an easy yet impressive dish that's ideal for weeknight dinners or casual gatherings.
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Recipe Information
Ingredients
- 1 pound fresh white fish fillets (e.g., mahi-mahi, cod, or snapper)
- 1 tablespoon ancho chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 2 tablespoons fresh lime juice
- 3 tablespoons pineapple juice
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 pieces corn tortillas
- 1 cup pineapple chunks
- 0.25 cup red onion, finely chopped
- 0.25 cup fresh cilantro, chopped
- 1 medium jalapeño, finely diced
- 4 pieces lime wedges
- 0.5 cup sour cream or Mexican crema (optional)
Instructions
In a small bowl, whisk together the ancho chili powder, smoked paprika, ground cumin, garlic powder, dried oregano, salt, black pepper, fresh lime juice, pineapple juice, and olive oil to create the marinade.
Place the fish fillets in a shallow dish or resealable plastic bag. Pour the marinade over the fish, ensuring it is evenly coated. Cover and refrigerate for 15-20 minutes.
While the fish is marinating, prepare the pineapple salsa by combining the pineapple chunks, red onion, fresh cilantro, and diced jalapeño in a medium bowl. Squeeze fresh lime juice over the mixture, season with a pinch of salt, and toss well. Set aside.
Heat a non-stick skillet or grill pan over medium heat. Remove the fish from the marinade and cook for 3-4 minutes on each side, or until the fish is opaque and flakes easily with a fork. Remove the fish from the skillet and let it rest for a minute before flaking it into bite-sized pieces.
Warm the corn tortillas in a dry skillet or directly over a flame for a few seconds on each side until pliable.
Assemble the tacos by layering flaked fish onto the warm tortillas, followed by a generous scoop of pineapple salsa. Optionally, add a drizzle of sour cream or Mexican crema.
Serve immediately with lime wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
1982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.6 g | 85% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 287 mg | 96% | |
| Sodium | 2785 mg | 121% | |
| Total Carbohydrate | 227.8 g | 83% | |
| Dietary Fiber | 36.2 g | 129% | |
| Total Sugars | 34.6 g | ||
| Protein | 123.2 g | 246% | |
| Vitamin D | 22.7 mcg | 113% | |
| Calcium | 555 mg | 43% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 2937 mg | 62% | |
*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.
