Authentic home cooking from Mexico, with US measurements. 
Open in Cookpad AppSteps
- 1
Cut 3 or 4 fish fillets into small cubes and place them in a deep dish. Set aside. Remove the stems and seeds from 3 guajillo chiles and boil them until softened.
- 2
In a blender, combine the juice of 1 orange, about 1 teaspoon of achiote paste, a pinch of cumin, 1 teaspoon chicken bouillon powder, a pinch of oregano, a small piece of onion, 1 garlic clove, and the 3 softened guajillo chiles. If needed, add a little water just to blend. Strain the mixture over the fish and let it marinate in the refrigerator until ready to cook.
- 3
Chop onion and cilantro and set aside. Cut pineapple into small pieces (fresh or canned both work—the pineapple is what makes it 'al pastor').
- 4
Fry the marinated fish pieces in oil and place them on warm tortillas. Top with chopped onion, cilantro, and pineapple pieces. Serve the tacos with lime wedges and your choice of salsa.
- 5
Just a side note: at home, my husband definitely doesn't like pineapple, so I serve the pineapple in a separate bowl so everyone can add it if they want. Even without pineapple, these tacos are excellent.
Cooksnaps
Similar Recipes
More Recipes
-
-
-
Healthy Ragi Thalipith moms Special
-
-
-
Simple Nikujaga (Beef Stew) in Slow Cooker
-
-
Kevin Salchert -
Chicken, carrot, and green beans stir-fry
-
-
-
-
-
-
Uju -
-
bibhasinipatra -
-
