Adobo Fish Tacos with Grilled Pineapple Salsa
Tacos de Pescado Adobado con Salsa de Piña
Recipe Yield
4 servings
Cooking time
30 minutes
Rate this recipe
Ingredients
- 2 oz or 3 ancho chiles rinsed, stemmed and seeded
- 1/2 cup white onion coarsely-chopped
- 2 garlic cloves peeled
- 1 tablespoon dried oregano
- 1/2 cup apple cider vinegar
- 1 teaspoon brown sugar
- 3/4 teaspoon kosher or sea salt
- 2 tablespoons vegetable oil
- 1 pound of mild and firm fish fillets like snapper striped bass, rock fish, snook or tilapia
- 4 pineapple slices
- 1 jalapeño or serrano chile chopped, or to taste
- 3 tablespoons chopped cilantro
- 1 tablespoon freshly squeezed lime juice or to taste
- 1 tablespoon olive oil
- To taste kosher or coarse sea salt
- corn tortillas
To Prepare
To make the Adobo Sauce:
- Cover the chiles with boiling hot water and let them soak for 10 minutes. Pace the chiles along with 1/2 cup of soaking liquid, onion, garlic, oregano, vinegar, sugar and salt in the blender. Purée until smooth.
- In a saucepan set over medium heat, heat the oil. Once hot, pour the sauce into the oil; cover the saucepan, leaving it slightly open, and let the sauce season and thicken for 6 to 8 minutes, stirring here and there. Remove from the heat.
To make the Fish:
- Baste the fish fillets with the adobo sauce; you may refrigerate them and let them marinate for up to 24 hours.
- In a large skillet coated with oil and set over medium-high heat, cook the fish for about 3 to 4 minutes per side.
To make the Salsa:
- Heat a grill pan, a grill or a nonstick skillet over medium heat until hot and lightly coat with safflower or corn oil. Cook the pineapple slices for about 4 minutes per side until they are slightly charred. Remove from the heat, once cool enough to handle cut into bite-size chunks. Place in a mixing bowl and toss with the cilantro, chile, lime juice, oil and salt to taste.
To assemble Tacos:
- Place the warm tortillas, the pineapple salsa and the fish on the table, then assemble the tacos!
Comments
25comments inAdobo Fish Tacos with Grilled Pineapple Salsa
Rusty Connors 😊
Jul 02
Hi Patti,
I moved from Buffalo NY to Oxnard California in 1980. The Mexican food was something I did not grow up with, but I loved the tacos and burritos. I moved back to Buffalo with my family in 1995 . I do make some Mexican street tacos for my family occasionally. I love your program on PBS. Thanks for the recipe’s.
Pati Jinich
Jul 03
Thanks so much Rusty, un abrazo!
CarolB
Jun 17
We loved the Adobe fish tacos! The Adobe sauce was delicious as was the pineapple salsa. Everything came together easily. I used grilled canned chunk pineapples as I didn’t have fresh pineapple. I used about 1/2 a can but probably could have used the whole can. I used smoked Himalayan sea salt.
Do you find that you have leftover sauce? Will definitely make again and again!
Pati Jinich
Nov 09
So glad you liked it Carol!
Anonymous
Jan 19
Sounds really good!
Pati Jinich
Jan 28
🙂
Joel Jason
Sep 17
Hi Pati, I know I’m a little late but I wanted to wish you and your family a very Happy Rosh Hashonah. I hope your had a wonderful celebration.
Pati Jinich
Sep 19
Thanks so much Joel, you are very kind 🙂
Michele
Dec 31
Pati,
My husband and I love watching your show! He’s making this recipe for me right now and I can’t wait to try it! Thank you for making your yummy recipes accessible to everyone!
Pati Jinich
Dec 31
Enjoy the tacos and have a Happy New Year, Michele!
Tom
Mar 08
Se ve muy buena la receta. Ideal para preparar en esta temporada de cuaresma.
Pati
Mar 09
Gracias, Tom!
Yeye
Aug 02
Hola Pati,
Como esta? Hoy mi cuñada y yo hicimos esta rica receta. No teniamos vinagre de manzana asi que usamos vinagre de piña, aun asi salio riqusima. Muchas gracias por compartir sus recetas con tanta gente.
Pati
Aug 03
Mil gracias, Yeye. Abrazos!
Brendan
Jul 18
When it says to baste the fish or marinate for up to 24 hours, if I choose the baste method, does that just mean baste and immediately start cooking? Or does it need some marinating time?
Pati
Jul 20
If you baste it, you can cook it right away, but you can also let it marinade and soak up more flavor for up to 24 hours. Enjoy the tacos, Brendan!
Dominique begay
Jul 17
Omg, so good Pati. I have watched you since you aired with Paula Deen. You gave her a cover for her blender. I’ve watched you ever since. You inspire me very much. Thank you for being real with your heritage.
Pati
Jul 17
Aw thank you so much Dominique for watching me from the beginning and for your kind words. Keep having lots of fun kitchen adventures!
Serene Tresidder
Jun 07
Tasty, easy and quick. Perfect for a midweek dinner. Pati you’re my new Food goddess! Thank you 🙌🏻
Pati
Jun 07
Oh wow…thank you so much Serene!
Carolena
Mar 11
I made this. It’s really easy and it’s SOOO good! Thank you Pati for this wonderful recipe!
Pati
Mar 12
So happy to hear this Carolena!
victor
Oct 29
Excellent recipe …. but there is a GAZAPO in
To Prepare
To make the Adobo Sauce: Cover the chiles with boiling hot water and let them soak for 10 minutes. Pace the chiles…
at the end it should read PLACE the chiles . . . the L is missing….
victor
Oct 29
Excellent recipe …. but there is a GAZAPO in
To Prepare
To make the Adobo Sauce: Cover the chiles with boiling hot water and let them soak for 10 minutes. Pace the chiles…
at the end it should read PLACE the chiles . . . the L is missing….
Pati
Nov 01
Thanks, Victor!