El Torito Tacos Pescados Al Pastor - Fresh Fish Tacos |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A neat dish perfect for Lent from El Torito Executive Chef Pepe Lopez. Pairs well with sautéed vegetables, white rice and refried black beans as sides. Ingredients:
24 ounces fresh fish, pieces |
salt and black pepper |
2 tablespoons butter |
2 cloves chopped fresh garlic |
1/2 cup el torito adobo al pastor sauce (you can use el torito adobo al pastor sauce if you can't find adobo al pastor sauce at the grocery store) |
1/2 cup queso fresco, grated |
12 warm corn tortillas |
1 tablespoon butter |
Directions:
1. Season fish evenly with salt and pepper.
2. Melt butter in a saute pan.
3. Cook in butter until half done; break into chunks, add garlic and adobo sauce and cook until done.
4. Melt 1 tablespoon butter in clean saute pan.
5. Fill each tortilla with 2 ounces fish and 1/2 ounce queso fresco, fold in half and lightly brown in the melted butter.
6. Serve with fresh guacamole, slices of queso fresco, and tartar sauce spiced with chipotle to taste and a lime wedge.
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