Al Pastor Fish Tacos
"Tacos eaten during lent. Seemed to have originated in Baja California."
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
10
ingredients
- 2 2 lbs marlin or 2 lbs fish, of your choice cut in thin strips
- 1 large onion, chopped
- 3 slices ripe pineapple, diced
- salt & pepper
-
For the sauce
- 1⁄2 achiote
- 1⁄2 cup lime juice
- 1 tablespoon prepared mustard
- 1⁄2 cup cooking oil
- 1⁄4 cup vinegar
- 30 medium tortillas
-
For garnishes
- chopped cilantro
- chopped onion
- quartered lime
directions
- Preheat oven to 175°C (convert to Fahrenheit).
- In a baking dish, place the fish strips, adding the onion, pineapple, salt and pepper.
- Combine dressing ingredients and pour over fish strips.
- Bake in oven until fish is cooked and sauce has thickened-- approx.
- 30 min.
- Make tacos with the tortillas and garnish with cilantro and onion.
- Sprinle a bit of lime juice over taco filling.
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Reviews
-
I love fish tacos!
RECIPE SUBMITTED BY
Mexi-Rosie
Tampico, Tamaulipas
I am a 53 year old Mexican-American elementary school teacher. I enjoy reading biographies, intresting nonfiction, and also love all types of catchy upbeat music. My favorite cookbook is the "Kitchen Fair" trademark cookware recipe book in Spanish. Being bilingual and bicultural, I've come to appreciate the best of both U.S. and Mexican cuisine. I was pleasantly surprised that many, many zaar members include Mexican food as their first favorite food. I'll try to post, as time permits, some Mexican recipes (and also American) that I consider good.
