Fish Tacos al Pastor

These fish tacos al pastor taste as good as the original pork version. I serve them with homemade charred tomatillo sauce and they are to die for.

Prep Time:
30 mins
Cook Time:
59 mins
Additional Time:
45 mins
Total Time:
2 hrs 14 mins
6 servings


Mexican Charred Tomatillo Salsa:

  • 2 pounds fresh tomatillos, husks removed

  • 10 dried chile de arbol peppers

  • 2 cloves garlic, unpeeled

  • salt to taste

Fish Tacos al Pastor:

  • 10 guajillo chile peppers - stems, seeds, and veins removed

  • 5 pasilla chile peppers - stems, seeds, and veins removed

  • ¼ cup white vinegar

  • ¼ cup orange juice

  • 1 clove garlic

  • 3 whole cloves

  • 1 pinch ground cumin

  • salt and freshly ground black pepper

  • 2 pounds skinless trout fillets

  • ¼ cup butter

  • 1 large onion, finely chopped, divided

  • 1 cup chopped fresh pineapple

  • 12 corn tortillas

  • 1 cup chopped fresh cilantro

  • 4 limes, cut into wedges for garnish


  1. Wash tomatillos under cold running water.

  2. Line a heavy cast iron grill pan or griddle with aluminum foil and place over high heat. Arrange tomatillos, chiles de arbol, and 2 cloves garlic in a single layer on top. Grill until chiles are blackened, turning as necessary, 3 to 5 minutes. Transfer to a bowl. Continue grilling tomatillos and garlic until they are evenly blackened, 8 to 10 minutes more.

  3. Peel garlic and place in a mortar and pestle. Season with salt and pound into a thick paste. Add chiles; pound until smooth. Add as many tomatillos as you can fit in your mortar; pound until chunky. Transfer salsa to a bowl. Repeat with remaining tomatillos, mixing them into the bowl of salsa in batches.

  4. Place guajillo and pasilla chile peppers in a saucepan, cover with water, and cook until softened, about 25 minutes.

  5. Combine softened peppers, vinegar, orange juice, 1 clove garlic, cloves, cumin, salt, and pepper in a blender; blend until smooth. Add some water if sauce is too thick. Strain into a small saucepan and bring to a simmer over medium-low heat, about 5 minutes. Remove from heat and let cool, about 5 minutes.

  6. Season trout fillets with pepper and put in a lidded container or a large resealable plastic bag. Cover with cooled sauce and refrigerate for at least 30 minutes or up to 4 hours.

  7. Remove trout fillets from the refrigerator and let stand at room temperature for 10 minutes. Remove from sauce and cut into cubes. Reserve marinade.

  8. Melt butter in a large skillet over medium heat and cook 1/2 the onion until soft and translucent, about 3 minutes. Add trout and reserved sauce; cook over medium-high heat, stirring occasionally, until trout is opaque and the sauce has been reduced, about 15 minutes. Remove from heat and fold in pineapple.

  9. Warm corn tortillas in a skillet. Divide trout mixture amongst tortillas and top with remaining 1/2 onion and cilantro. Serve with lime wedges and charred tomatillo salsa.

Nutrition Facts (per serving)

670 Calories
21g Fat
76g Carbs
42g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 670
% Daily Value *
Total Fat 21g 26%
Saturated Fat 8g 39%
Cholesterol 101mg 34%
Sodium 212mg 9%
Total Carbohydrate 76g 28%
Dietary Fiber 11g 38%
Total Sugars 12g
Protein 42g
Vitamin C 70mg 351%
Calcium 267mg 21%
Iron 3mg 19%
Potassium 1368mg 29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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