Description
Authentic Al Pastor flavor without the wait! Simply the BEST fish tacos for Taco Tuesday!
Ingredients
- For the Marinade:
- - 2 tablespoons avocado oil
- - 6 cloves of garlic, sliced thin
- - 1/2 red onion, diced
- - 6 guajillo chilles
- - 2 tablespoon achiote paste (THIS IS A MUST!)
- - 1 teaspoon cumin
- - 1 teaspoon dried oregano
- - 1 teaspoon of salt
- - 1 teaspoon of black pepper
- - 8oz fresh pineapple juice
- - juice of 1 lime
- SALMON
- - 2-3lb salmon fillet
- Pineapple Salsa:
- - 1 pineapple, cut into chunks
- - 1/2 red onion, diced
- - 1/3 cup of cilantro, chopped
Instructions
- In a medium sized saucepan, heat oil on medium high heat
- Add garlic and onion to saute for 3-5 minutes or until translucent, add remaining marinade ingredients and stir
- Allow to simmer for an additional 5-7 minutes on medium low heat
- Carefully add marinade to a blender and blend until smooth
- Allow marinade to cool completely
- Pour marinade over salmon in a gallon sized ziploc bag or glass container. Marinate for 2 hours minimum. Best results are if you marinate overnight.
- Combine all salsa ingredients and set aside (or refrigerate until ready to serve)
- Preheat oven to 475F
- Place salmon on a baking sheet lined with parchment paper or coated with cooking spray
- Roast salmon in oven for 10-12 minutes or until nice and browned
- Shred with two forks and serve up in your favorite tortilla, shell, or salad!
- Prep Time: 15 mins
- Cook Time: 12 mins
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 297
- Sodium: 146mg
- Fat: 14g
- Carbohydrates: 16.2g
- Fiber: 1.7g
- Protein: 24.5g