Tilapia Taco al Pastor
4 tilapia portions/loins
3 ounces of dry chipotle, wiped clean, stemmed, slit open, seeded, and deveined
½ roasted onion
2 roasted garlic cloves
½ teaspoon of oregano
1 cup of orange juice
5 lemons (juice)
4 teaspoons of olive oil
1 cup of chopped pineapple
¼ cup chopped onion
½ cup of finely chopped coriander
Salt and pepper to taste
Preparation time: 1 hour
Heat a small pan, no need to put butter or oil in it (completely dry) and place the tomato on it. Turn it constantly to roast the skin. This should take about 10 minutes. When it’s done, take it out of the pan, peel the skin off, cut it in half and spoon the seeds out. Set it aside.
Heat a skillet and toast the peppers, turn and press them down until they have changed color, when done, soak them in cold water for 30 minutes, dry and discard water.
Blend the tomatoes, peppers onion, roasted garlic, oregano, orange juice, pineapple and lemon juice until smooth. Season with salt to taste.
1. Marinate the tilapia loins in a big bowl with the marinade sauce for 30 minutes, cover and refrigerate.
2. While the fish marinades, grill small cubes of pineapple to serve with the tacos. It takes 5 minutes.
3. After this, heat the olive oil in a pan. Cook the fish with the marinade, lower the heat and cover the pan, cook over medium heat for 8 minutes per side or until the fish and sauce are brown and caramelized.
4. Prepare the taquitos al pastor with the tortillas and accompany them with fine chopped pineapple, onion, cilantro, lemon, guacamole and mexican pico de gallo sauce.