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Adobo Fish Tacos with Grilled Pineapple Salsa

4 servings
Tacos de pescado adobado con salsa de piña


  • 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!