Black Cod Al Pastor Tacos Recipe

Inspired by El Vez

Time30m

Serves4

morita aioli, limey cabbage, grilled pineapple

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Morita Aioli
In a bowl, mix mayonnaise, chopped Morita chiles, minced garlic, salt, and lemon juice until well combined. Set aside.
2
Prepare the Limey Cabbage
In a large bowl, combine shredded cabbage, olive oil, salt, and black pepper. Toss until the cabbage is well coated and set aside.
3
Season and Cook the Black Cod
Rub the black cod fillets with taco seasoning. Heat a grill or skillet over medium heat and cook the fillets for about 4-5 minutes on each side or until cooked through.
4
Grill the Pineapple
On the same grill or skillet, add the diced pineapple and grill for about 2-3 minutes until caramelized.
5
Assemble the Tacos
Warm the corn tortillas on the grill or skillet. Place a piece of black cod on each tortilla, top with limey cabbage, grilled pineapple, fresh cilantro, and drizzle with morita aioli.