I’m excited to share my recipe for Salmon Al Pastor with Grilled Pineapple Salsa. If you love tacos but want a lighter option, this dish is definitely for you! It combines fish with a sweet and spicy salsa that will make your taste buds dance.
Fixes busy weeknights by providing fast prep, adaptable portions, and bright, accessible flavors with pineapple salsa, solving dinner monotony and limited seafood options.
Finding tasty dinners can be tricky when you’re trying to stick to a healthy lifestyle. This recipe solves that problem by replacing heavy pork with salmon while still keeping all those delicious flavors. Plus, it’s quick to prepare, so it’s great for busy weeknights.
This meal comes together beautifully in under two hours, with just 40 minutes of prep and 20 minutes of cooking. The firm fish stays intact while grilling, and that grilled pineapple adds a perfect touch of sweetness to balance the spices. It’s simple and satisfying!
If you love tacos like I do, you’ll want to check out this Lobster Tacos recipe for a fun twist!
Table of contents
Why You Will Love This Recipe
- Lighter Alternative : Swapping out traditional pork for fish makes these tacos a healthier option without sacrificing flavor. You’ll feel good about enjoying every bite.
- Sweet and Spicy Flavor : The grilled pineapple salsa adds a nice sweetness to the smokiness of the fish. It’s a delicious balance of flavors that keeps things interesting.
- Quick Prep Time : With everything coming together in under two hours, these tacos are great for a busy weeknight dinner. You can whip them up without too much fuss.
- Easy Storage : You can make the grilled salsa ahead of time and chill it for a few hours. It’s a hassle-free way to prep for your meal.
Fish Tacos Al Pastor with Pineapple Salsa
- Prep Time: 40 minutes
- Cool Time: 0 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours
- Yield: 12 tacos 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: Gluten Free
Description
Delicious fish tacos featuring grilled mahi mahi and a vibrant grilled pineapple salsa, perfect for a gluten-free meal.
Ingredients
Scale
- 4 guajillo chiles, dried
- 2 morita chiles, dried
- 2 tablespoons olive oil, extra virgin
- 4 cloves garlic, peeled and smashed
- 1 tablespoon oregano, preferably Mexican
- 1 tablespoon cumin, ground
- 21/2 teaspoons achiote powder
- 11/2 teaspoon paprika
- 3/4 cup pineapple juice, 100%
- 1/2 cup orange juice, freshly squeezed
- 1 onion, chopped
- 1 1/2 tablespoons honey
- 1 1/21/2 teaspoons salt
- 11/2 teaspoon black ground pepper
- 2 lbs mahi mahi, cut into 1-inch strips
- 2 tablespoons vegetable oil
- 1 1/2 tablespoons honey, divided
- 3 pineapple slices, 1/2-inch thick
- 1 small red onion, cut horizontally into 1/2-inch whole slices
- 2 ears corn, husked
- 1/4 cup cilantro, chopped
- 1 jalapeño, minced
- 1 lime, juice and zest
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 12 corn or flour tortillas, grilled or warmed
- Grilled Pineapple Salsa
- Cotija cheese, grated
- Fresh cilantro
- Sliced jalapeños
- Lime wedges
Instructions
- Prepare the Marinade: Start by whisking together the guajillo chiles, morita chiles, olive oil, garlic, oregano, cumin, achiote powder, paprika, pineapple juice, orange juice, chopped onion, honey, salt, and black pepper. Ensure the marinade is well mixed, noticing the bright colors and zesty aroma.
- Marinate the Salmon: Place the mahi mahi strips in a dish and pour the marinade over them. Make sure every piece is coated and let it marinate for about 30 minutes. Monitor the marinating time as prolonged exposure to acidity may cook the fish and alter its texture.
- Grill the Pineapple: Preheat your grill, then place the pineapple slices on it. Listen for the sizzling sound as they make contact with the hot grates. Grill the pineapple for about 2-3 minutes per side, until they caramelize and turn golden. Keep an eye on them to prevent burning.
- Grill the Salmon: On the preheated grill, lay the marinated mahi mahi strips, ensuring not to overcrowd the grates. Grill for approximately 3-4 minutes per side or until the fish is flaky and holds grill marks. If it starts sticking, allow it a minute longer before attempting to flip.
- Make the Salsa: Once the pineapple is grilled, chop it into small chunks and combine it in a bowl with the chopped cilantro, minced jalapeño, lime juice, and lime zest. Mix well and taste; if the salsa seems bland, add additional lime juice and salt to taste.
- Warm the Tortillas: Take your sturdy tortillas and warm them on the grill or stovetop for about 1-2 minutes until they are pliable. It is crucial to properly warm them to prevent tearing during assembly.
- Assemble the Tacos: Layer a piece of grilled mahi mahi on each tortilla, followed by a generous spoonful of the fresh pineapple salsa. Aim for a balanced assembly by not overloading the tacos, ensuring they stay intact while serving.
Notes
- Storage Tips: Grilled salsa can be prepared 4-6 hours ahead of time; cover and chill until ready to serve.
- Expert Tips: Use a cast iron griddle to prevent fish from falling through the grill grates. Ensure the grill grates are clean and well-oiled before grilling the fish.
- Reheating Instructions: If needed, reheat the assembled tacos in a preheated oven at 350 degrees F for 5-10 minutes until warm.
- Serving Suggestions: Serve with lime wedges for squeezing over tacos. Pair with a light Mexican beer or margarita. Consider adding pickled onions and avocado for extra flavor.
- Recipe Variations: Substitute grilled shrimp for the fish for a seafood variation. Add mango to the salsa for a tropical twist. Use corn tortillas for a gluten-free option.
- Ingredient Notes: When selecting guajillo chiles, look for dried versions at Latin markets. If you cannot find morita chiles, chipotle chiles in adobo can work as an alternative. For the best flavor, opt for fresh lime juice and juices for your marinade. Fresh cilantro ties the dish together with a bright touch, but parsley can be used if preferred.
Nutrition
- Serving Size: 1 taco
- Calories: 199
- Sugar: 9g
- Sodium: 378mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 17g
- Cholesterol: 55mg
Ingredient Notes
- Guajillo chiles: These add a smoky depth to your tacos. Look for dried guajillo chiles at Latin markets; they’re typically easier to find there.
- Morita chiles: A bit spicier than guajillos, they give a rich flavor. If you can’t find them, chipotle chiles in adobo can work too.
- Olive oil: It’s great for sautéing and adds richness. Go for extra virgin for the best taste, but regular olive oil will be just fine if you have it.
- Garlic: Fresh garlic brings a punch that’s hard to beat. Don’t skip on peeling it; smashed garlic releases so much more flavor.
- Oregano: This little herb adds an earthy note. Use Mexican oregano if you can find it; it’s really special in this recipe!
- Cumin: It’s all about that warm, nutty flavor in your tacos. Ground cumin is all good, but to amp it up, try toasting whole seeds before grinding!
- Achiote powder: This spice gives a unique Earthy color and flavor. If you’re in a pinch, smoked paprika can be a nice stand-in for its smokiness.
- Paprika: It adds a subtle sweetness. Smoked paprika is a winning choice if you love that depth, but regular works, too.
- Pineapple juice: This adds sweetness and a tangy kick! Choose 100% juice for the best results; it’s giddy and refreshing!
- Orange juice: It provides a bright, citrus flavor that pairs well with the fish. Freshly squeezed is a treat, but bottled’s okay in a pinch.
- Onion: Chopped onion lends a sweet crunch. Use a sweet onion like Vidalia for milder flavor; yellow onions are great if that’s what you’ve got!
- Honey: Honey balances the spice with its sweetness. If you’re out, agave syrup can step in nicely; it’s similar but with a slightly different flavor.
- Black ground pepper: It adds a nice kick and rounds out the flavors. Freshly ground is always better if you can swing it!
- Mahi mahi: This fish has a firm texture that’s ideal for grilling. If you can’t find it, swordfish or even salmon could work well too!
- Vegetable oil: It’s great for frying without overpowering the dish. Canola or grapeseed oil would be fine swaps if you don’t have vegetable on hand.
- Pineapple slices: Grilling these adds a super sweet caramelized flavor! Fresh is amazing, but canned can work if you rinse off the syrup.
- Red onion: These bring a lovely sweetness and color. Make sure to slice them thick so they don’t fall apart on the grill.
- Corn: Grilled corn gives a burst of sweetness and crunch. Fresh is best, but frozen grilled corn could work; just thaw first!
- Cilantro: Fresh cilantro is a brighter touch that ties everything together. If you’re not a fan, parsley could be a milder substitute.
- Jalapeño: It gives these tacos a hint of heat! If you want less spice, remove the seeds; for a milder option, try a green bell pepper.
- Lime: Lime juice and zest add brightness and acidity. Fresh limes are the way to go, but bottled lime juice works in a jam.
- Corn or flour tortillas: They’re your taco base and hold it all together. Warm them first for an even better experience; you can also use lettuce wraps!
- Grilled Pineapple Salsa: This sweet and spicy salsa rounds out your tacos. If you’re spice-sensitive, serve it on the side so you can control the heat.
- Cotija cheese: Crumbled on top, it adds a salty and creamy finish. Feta can substitute if you can’t find cotija, but the flavor’s a bit different.
- Sliced jalapeños: For those who like extra heat, fresh jalapeños are great! If you’re feeling adventurous, try pickled jalapeños for zing.
- Lime wedges: These are perfect for squeezing on top right before you dig in. Fresh is always best; if you have key limes, use those for a fun twist!
Recipe Tips
- If fish tends to break apart, look for a denser fish like mahi-mahi or swordfish for grilling.
- When prepping your tortillas, try warming them on the grill for about 1-2 minutes to make them pliable.
- If your salsa seems a bit flat, a squeeze of extra lime juice can really help brighten up the flavors.
- For a truly sticky taco assembly, sturdy corn tortillas can work wonders compared to softer flour options.
- If your grill is giving you trouble, ensuring it’s really hot and oiled beforehand can prevent any sticking issues.
Serving Suggestions
Serve these tacos with lime wedges for squeezing over the top. Pair them with a light Mexican beer or margarita for a refreshing complement.
These fish tacos also work well in a salad or as a filling for lettuce wraps. Add pickled onions and avocado to enhance the flavor profile.
For a finishing touch, drizzle a spicy crema on top of the tacos. A squeeze of fresh lime juice brightens up the dish significantly.
Recipe variations
- You can use grilled shrimp instead of mahi mahi for a flavorful seafood variation that adds a new twist to the dish.
- Add 1 diced mango to the salsa to introduce a tropical flavor that pairs beautifully with the fish and pineapple.
- Either opt for corn tortillas for a gluten-free version or use flour tortillas for a classic taco experience that everyone enjoys.
- If serving a larger group, scale up the recipe by preparing an additional 2 lbs of fish and doubling the salsa ingredients for plenty of servings.
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How to Store?
To keep your salmon al pastor with grilled pineapple salsa fresh, follow these storage tips:
Room Temperature: Store the grilled salsa in an airtight container at room temperature for up to 4 hours. Serve immediately after.
Refrigeration: Place the salsa in an airtight container in the refrigerator for up to 2 days. Consume within this timeframe for best flavor.
Freezing: Transfer the salsa into a freezer bag, removing excess air, and freeze for up to 3 months. Thaw in the refrigerator before serving.
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