Spicy Fish Al Pastor: A Mexican Fiesta in Your Kitchen

Forget everything you think you know about al pastor. This isn't your abuela's slow-roasted pork; we're diving headfirst into a vibrant, flavorful, and surprisingly easy seafood twist: Spicy Fish Al Pastor. Imagine succulent fish marinated in a fiery blend of chipotle peppers, achiote paste, and citrus, then expertly cooked to perfection, mimicking the classic rotating spit method but with a delightful, lighter touch. The result? A fiesta of flavor that's both healthy and incredibly satisfying. This recipe delivers a taste of authentic Mexican cuisine with a refreshing seafood upgrade, perfect for a weeknight dinner or a vibrant weekend gathering.

This Spicy Fish Al Pastor recipe is a testament to the adaptability of classic flavors. We'll guide you through each step, from creating the vibrant marinade to achieving that perfect char, ensuring a culinary experience that's as exciting as it is delicious. Ready to embark on this flavorful journey? Let's get started with the step-by-step instructions below!

Tools Needed

  • Molcajete (or mortar and pestle)
  • Pan
  • Blender

Ingredients

  • Guajillo chiles: 6
  • Dried chipotle chile: 1
  • Canned chipotle chiles: 2
  • Onion: 1/4
  • Garlic cloves: a few
  • Bay leaves: some
  • Water: 1/3 cup
  • Apple cider vinegar: 2/3 cup
  • Cumin: 1/4 teaspoon
  • Oregano: 1/4 teaspoon
  • Cloves: a pinch
  • Allspice: a pinch
  • Black pepper: a pinch
  • Achiote powder: 1 tablespoon
  • Salt: to taste
  • Fish fillets (white fish): 6
  • Fresh pineapple: 1/4
  • Tomatoes: 3
  • Red onion: 1/4
  • Habanero pepper: 1
  • Cilantro: a bunch
  • Lemon juice: to taste
  • Cooking oil

Step-by-Step Instructions

Step 1. Create the Spicy Al Pastor Marinade

  • Clean and deseed the chiles. In a molcajete, grind cumin, oregano, cloves, allspice, and black pepper.
  • In a pan with hot oil, sauté garlic until golden, then add onions. When almost golden, add dried chipotle chile, then guajillo chiles.
  • Add bay leaves, water and vinegar. Cover and simmer for 5-7 minutes until chiles are soft.
  • Blend the cooked chiles, achiote powder, salt, spices, and extra vinegar until smooth.
Prepare the marinade: Clean and deseed the chiles. In a molcajete, grind cumin, oregano, cloves, allspice, and black pepper.In a pan with hot oil, sauté garlic until golden, then add onions. When almost golden, add dried chipotle chile, then guajillo chiles. Add bay leaves, water and vinegar. Cover and simmer for 5-7 minutes until chiles are soft.Blend the cooked chiles, achiote powder, salt, spices, and extra vinegar until smooth.
Create the Spicy Al Pastor Marinade

Step 2. Marinate and Prepare the Fish

  • Dry the fish fillets completely. Marinate the fillets with about ¾ teaspoon of marinade on each side, refrigerate for 1 hour.
Dry the fish fillets completely. Marinate the fillets with about ¾ teaspoon of marinade on each side, refrigerate for 1 hour.
Marinate and Prepare the Fish

Step 3. Make the Pineapple Pico de Gallo

  • Chop tomatoes, red onion, and pineapple. Mix with habanero pepper, cilantro and lemon juice.
Prepare pineapple pico: Chop tomatoes, red onion, and pineapple. Mix with habanero pepper, cilantro and lemon juice.
Make the Pineapple Pico de Gallo

Step 4. Cook the Fish and Pineapple

  • Cook the fish in a hot pan for 4-5 minutes per side over medium heat.
  • Grill pineapple slices briefly in the same pan.
Cook the fish in a hot pan for 4-5 minutes per side over medium heat.Grill pineapple slices briefly in the same pan.
Cook the Fish and Pineapple

Read more: Juicy Birria Quesa Tacos Recipe: A Step-by-Step Guide

Tips

  • If you have leftover al pastor marinade, use it for the fish!
  • Use the fish of your choice. One fillet per person is a good serving size.
  • Dry the fish fillets thoroughly before marinating for better adherence.
  • This marinade can be refrigerated for later use.
  • Substitute habanero with serrano pepper if desired.

Nutrition

  • Calories: approximately 350-450
  • Fat: 15-25g
  • Carbs: 20-30g
  • Protein: 25-35g

FAQs

1. Can I use different types of fish for this recipe?

Yes! Firm, white fish like mahi-mahi, snapper, or cod work best. Avoid overly delicate fish that might fall apart during cooking.

2. How can I make this recipe less spicy?

Reduce the amount of chipotle peppers in the marinade, or remove the seeds for a milder flavor. You can also add a touch more lime juice to balance the heat.

3. What can I serve with my Spicy Fish Al Pastor?

This dish pairs beautifully with warm tortillas, fresh cilantro, chopped onions, pineapple salsa, and a side of Mexican rice or black beans.


This Spicy Fish Al Pastor recipe offers a unique and exciting twist on a classic, proving that Mexican flavors are endlessly adaptable. From the vibrant marinade to the satisfying char, every bite is a celebration of taste and texture. So, gather your ingredients and get ready to bring a little Mexican fiesta to your kitchen!