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Guajillo Fish Tacos with Pineapple
Guajillo chiles, simmered soft then ground with warm spices and vinegar, make an adobo that coats fish fillets before frying and flaking. The Marinator holds the fish while it soaks up the marinade for at least 2 hours, and fresh pineapple, cilantro and onion finish the tacos with a sweet, sharp contrast.
- Total time
- 155 min
- Prep
- 25 min
- Cook
- 10 min
- Rest
- 120 min
Ingredients
Method
Clean the guajillo chiles, remove the seeds and simmer them in a pot with water until they boil, then lower the heat and cook for 3 minutes more. Turn off the heat and let them sit in the cooking water.
Grind the chiles in the Tupperware Turbo Chef with all the spices and enough vinegar to make a smooth adobo, using some of the chile cooking water as needed.
Clean the fish fillets, coat them with the adobo, and marinate them in the Tupperware Marinator in the fridge for at least 2 hours.
Heat a Tupperware cookware pan, add a little oil and fry the fillets. Once cooked, flake the fish with two forks and keep warm in the pan.
Peel and core the pineapple, dice some of it, then mix with the chopped cilantro and onion and season lightly with salt.
Fill the tortillas with the fish, top with the pineapple relish and serve with lime and salsa to taste.
