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Wild Alaskan sockeye salmon tacos al pastor
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Ingredients
1
pound
of fresh wild Alaskan sockeye salmon fillet
1/4
of a ripe pineapple
3
tablespoons
achiote paste
2
tablespoons
apple cider vinegar
2
tablespoons
orange juice
2
cloves
of garlic
1
teaspoon
cumin powder
1
teaspoon
dried oregano
Salt and pepper to taste
Corn tortillas
Thinly sliced red onion
Fresh cilantro chopped
Lemons cut into quarters
Instructions
Cut salmon into rectangles about 2 cm wide by 6 cm long and set aside.
In a blender, combine pineapple, achiote, apple cider vinegar, orange juice, garlic cloves, cumin, oregano, salt, and pepper. Blend until smooth.
Place the salmon pieces in a bowl, pour the shepherd's sauce over them and marinate in the refrigerator overnight.
Place the salmon pieces on a baking sheet and bake for 7 minutes at 180 degrees.
Heat the corn tortillas on the griddle.
Arrange salmon on a tortilla and garnish with pineapple, cilantro, and white onion.
Serve with a lime wedge and hot sauce to taste.
Notes
Recipe by Blanca Perez of @corazondeagave