Traditionally Al Pastor style tacos are made with slow cooked pork. In this version we use a yellowtail jack available locally to pair with the ripe California avocados. The marriage of the traditional accompaniments with a modern twist will surely impress family and friends at any BBQ or dinner party, just don’t forget your avocado desserts!
Grilled Al Pastor Marinated Yellowtail Tacos with Pineapple-Jalapeno Salsa & Lime-Marinated Californ
Total Time: 15 min
IngredientsGrilled Al Pastor Marinated Yellowtail Tacos 1 lb. yellowtail jack, cut into 8 logs (3/4 inch by 3 inches)* 3 Tbsp. achiote paste 2 Tbsp. ground guajillo Chile 1 clove garlic, peeled and minced 1 Tbsp. dried oregano 1 Tbsp. ground cumin 1 Tbsp. salt 3/4 cup apple cider vinegar 1 cup pineapple juice 8 corn tortillas* As needed Pineapple-Jalapeño Salsa (see make- ahead recipe below) 2 cups diced pineapple 2 fresh, ripe California Avocados seeded, peeled , and diced (1/4”) 2 Tbsp. fresh squeezed lime juice 1/8 tsp. salt, or to taste 1 white onion, thinly sliced 1 bunch cilantro, roughly chopped Pineapple-Jalapeno Salsa 1 pineapple, peeled, de-cored and cut in a large dice 3 green jalapeños, stemmed and seeded, if desired 1 Salt, to taste 1 Tbsp. olive oil
Grilled Al Pastor Marinated Yellowtail Tacos
- Blend achiote, chile, garlic, oregano, cumin, salt, vinegar and pineapple juice until smooth-puree like consistency.
- Reserve ¼ cup marinade and set aside in the refrigerator.
- In a medium bowl, rub the fish gently with the mix until fully submerged. You want the fish to be bright red and covered in paste. Let it sit for a minimum of two hours in the fridge covered with plastic film
- Pre heat a grill at 400°F. The key is to make sure the surface is nice and hot to develop a light char on the fish. Wood fire grill or over charcoal is highly recommended. If you do not have access to those two types of grills, propane grill or hot skillet works fine as well.
- Season the marinated fish lightly with salt to taste. Place on grill to lightly char and cook. About 2–3 minutes per side to desired doneness.
- While you are cooking the fish, heat up the tortillas on a separate skillet or the same cooking surface you are cooking fish on.
- Broil diced pineapple for 10 minutes, or until slightly charred in a 500°F oven and set aside to cool. Reserve
- In a small bowl, dice avocado in to ¼ inch pieces. Dress in lime juice and add salt to taste. Reserve.
- Cut white onion into thin strips rough chop the cilantro and then mix together. Reserve.
- Place the grilled fish in the center of the tortilla, spread the jalapeno pineapple salsa and reserved marinade on top of the fish.
- Top with charred pineapple and diced lime -marinated California Avocado.
- Garnish with the thinly sliced onions and chopped cilantro and serve with a wedge of fresh cut lime.
- Roast the jalapeños and pineapple in the oven for 15 minutes on 350 degrees.
- After roasting, place in blender and puree until smooth adding oil and salt.
Serving Suggestion: Serve with chips, salsa and fresh guacamole
Beverage Pairing: Fish tacos are a specialty of San Diego and pairs well with an ice cold beer from a local brewery
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados