Al Pastor Style Alaska Pollock Tacos
- Prep Time: 20 minutes (Does not include marinating time for fish)
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Servings: 6
- Yield: 6 (6 oz) servings (2 tacos per serving)
Ingredients
Taco ingredients
- 6 wild Alaska pollock fillets, 6 ounces each
- 12 corn tortillas
- 4 tablespoons vegetable oil (for grill)
- 1 lime, sliced in wedges
- Cilantro leaves, for garnish
Al Pastor marinade
- 1 1/2 tablespoons achiote paste
- 1 tablespoon guajillo chili powder
- ½ tablespoon chipotle chili powder
- ½ tablespoon granulated garlic powder
- ½ tablespoon Mexican oregano
- ½ tablespoon cumin
- ½ tablespoon salt
- ½ tablespoon pepper
- ½ cup pineapple juice
- ⅓ cup white vinegar
Pineapple Pico de Gallo: (Can be made up to 4 hours ahead )
- 1 cup fresh pineapple, small dice
- ½ cup onion, diced
- ¼ cup cilantro, chopped
- 1 jalapeño, diced with seeds removed
- 1 tablespoon lime juice
- ¼ teaspoon salt
Preparation
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Step 1 Make the marinade
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.
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Step 2 Marinate the fish
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.
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Step 3 Make the pico de gallo
Add all ingredients into a mixing bowl then fold ingredients together. Set aside.
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Step 4 Cook the fish
Brush your clean grill grates with oil. Preheat grill to medium high (375-400F). 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.
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Step 5 Assemble the taco
Heat flat top or cast iron skillet on high temp. Heat tortillas for about 15 seconds on each side. Place a fillet on each doubled tortilla. Spoon on the pineapple pico and extra cilantro leaves. Serve with a wedge of lime.
