Salmon Al Pastor Tacos

I’m always looking for new ways to incorporate more salmon into my diet. I usually just sear it, skin-side down, on a hot skillet and I’ll serve it with rice and a vegetable of some kind. Or with rice and avocado and kimchi along with a soft boiled egg. That method is delicious especially because of the crispy skin, but salmon can be so versatile that I’m almost doing it a disservice by only preparing it that way all of the time. I’m a big fan of fish tacos but instead of frying the fish, I wanted to grill it (because of summer) and then the idea for these Salmon Al Pastor Tacos came into my mind and I hadn’t been able to shake it off since. These tacos are packed with so much flavor, so much so that you won’t even miss the traditional pork al pastor at all. Make these as soon as possible!

Place the guajillo chiles, chiles de árbol, and 2 cups of water in a saucepan. Set over moderate heat and bring to a boil. Cover, remove from the heat and let sit for 30 minutes. 

**Note: Both of these chiles are dried and can be found in most supermarkets in the hispanic or latin american aisle. Or you can find them online!**

Transfer the chiles with the liquid to a blender along with garlic, sour orange juice, 2 tablespoons reserved pinepple juice, half of the pineapple chunks, sugar, achiote paste, salt, pepper and half of the onion. Blend until smooth, about 2 minutes.

**Note: Achiote paste is a paste made from ground up annatto seed along with spices and seasonings. Again, you can find it either online or in a Central American grocery store.**

**Tip: If you can’t find sour orange juice (in the hispanic aisle) then you can mix together equal parts orange juice and lime juice.**

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Place the salmon in a shallow dish and then pour the marinade over it. Turn the fish over to ensure that it is fully coated and submerged. Cover with plastic wrap and chill in the fridge for at least 3 hours or up to 12.

**Note: You can use any other fish or chicken or even boneless pork for this recipe if you’re not a fan of salmon.**

In a small bowl, toss together the remaining diced onions along with the cilantro until evenly combined. Cover with plastic wrap and place in the fridge until ready to use.

Grease with oil or cooking spray to prevent the fish from sticking. Once scorching hot, remove the salmon from the marinade, allowing any excess to drip off and place on the hot grill in a single layer. Cook for 8 to 10 minutes per side, depending on how thick your salmon fillets are. Transfer to a cutting board or platter and allow to rest for 10 minutes. Meanwhile, place the remaining pineapple chunks on the grill and cook for 2 to 4 minutes or until slightly charred.

Use a fork to break up the salmon fillets into large chunks. Toss together with the grilled pineapple chunks. Then you’re ready to assemble the tacos. You can set everything out and have everyone assemble their own or you can assemble them yourself.

To assemble the tacos, fill the warmed tortillas with the salmon al pastor mixture. Top with the onion and cilantro mixture, sliced radish, avocado and salsa. Serve with lime wedges on the side for squeezing.

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These are delicious served with rice and beans for that perfect well-rounded meal. If you prep the fish ahead of time, you can get this dinner on the table in no time at all during the week.

This is a great recipe for delicious salmon if you don’t want to make tacos. It would be great in burritos or bowls or even on a salad. It’s flavorful and so easy to make. I hope you’ll give it a try, and if you do, please let me know what you think below. As always, thank you so much for reading and following along.