Tuna “Al Pastor” Tacos

  • 3 Guajillo chile, seeded and deveined and soaked in hot water
  • ¼ Onion
  • ½ cup Orange juice
  • 1 oz. Achiote (Also known as Annato Seed paste)
  • 1 Garlic clove
  • 1 tsp Oregano
  • 1 tsp Cumin
  • Salt to taste
  • 10 oz. Tuna loin
  • 4 tbs Ahuacatlan Lime
  • Ahuacatlan Natural as needed to sauté
  • Corn Tortillas to serve
  • Chopped onion for garnish
  • Chopped cilantro for garnish
  • Pineapple in small cubes for garnish

In a blender, add the guajillo chile, orange juice, achiote, garlic, oregano, and cumin.

In a bowl, add the tuna and marinate with the achiote mixture, and Ahuacatlan Lime. Refrigerate for 20 minutes.

Heat up a frying pan, add Ahuacatlan Natural and sear the fish on both sides until fully cooked.

Heat up the corn tortillas and serve with onion, cilantro and pineapple.

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