Recipe courtesy of Alaska Seafood
Makes 6 servings, 2 tacos per serving
The Al Pastor Marinade:
1½ T. achiote paste
1 T. guajillo chili powder
½ T. chipotle chili powder
½ T. granulated garlic powder
½ T. Mexican oregano
½ T. cumin
½ T. salt
½ T. pepper
½ c. pineapple juice
⅓ c. white vinegar
Add all ingredients to a bowl then mix to combine. Use the back of a medium sized spoon to press the achiote paste into the marinade until it is fully incorporated (no lumps). Set aside.
The Fish:
6 wild Alaska pollock fillets, 6 oz each
Thaw the pollock, if frozen. Pat dry with paper towels. Slice each 6 oz. fillet in half then place fillets in a medium bowl. Pour marinade over the fish and gently toss to fully coat fillets. Cover and refrigerate for 2 hours or up to overnight.
The Pineapple Pico de Gallo:
1 c. fresh pineapple, small dice
½ c. onion, diced
¼ c. cilantro, chopped
1 jalapeño, diced with seeds removed
1 T. lime juice
¼ t. salt
Add all ingredients into a mixing bowl then fold ingredients together. Set aside.
For the Tacos:
12 corn tortillas
4 T. vegetable oil (for grill)
1 lime, sliced in wedges
Cilantro leaves, for garnish
Preparation instructions: Make the marinade; marinate the fish and refrigerate; make the pico de gallo. When ready to cook the fish, brush clean grill grates with oil. Preheat grill to 375°F to 400°F. Grill fish about 2 minutes per side or until the marinade starts to dry and the fish easily releases. Using a fish spatula, carefully turn fish over. Cook fillets on second side another 2 minutes or until the flesh flakes easily with a fork. Transfer to a plate. Heat flat top or cast iron skillet on high temperature. Heat tortillas for about 15 seconds on each side. Place a fillet on each doubled tortilla. Spoon on the pineapple pico de gallo and extra cilantro leaves. Serve with a wedge of lime.
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