![](https://cdn.statically.io/img/www.allrecipes.com/thmb/kPLEjNIuKgKQMCLSFlw6DE11yVw=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/4556770-dae69bc2dd3b4c9296a6baa996d9ce24.jpg)
Ingredients
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
Directions
-
Wash tomatillos under cold running water.
-
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.
-
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.
-
Place guajillo and pasilla chile peppers in a saucepan, cover with water, and cook until softened, about 25 minutes.
-
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.
-
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.
-
Remove trout fillets from the refrigerator and let stand at room temperature for 10 minutes. Remove from sauce and cut into cubes. Reserve marinade.
-
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.
-
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 | 84% |
Vitamin C 70mg | 78% |
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.