Grilled Al Pastor Marinated Yellowtail Tacos with Pineapple-Jalapeno Salsa & Lime-Marinated Californ

Serves: 4


Grilled 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

*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit