#achiotemarinade

Tacos de Adobada are a delicious Mexican street food favorite, featuring marinated and grilled pork slices served in warm corn tortillas. The marinade is rich in spices and achiote paste, giving the pork a bold and spicy flavor. Topped with sweet pineapple, onions, cilantro, and a squeeze of lime, these tacos are a burst of flavor in every bite.

Ingredients: 2 pounds pork shoulder, thinly sliced. 1/4 cup white vinegar. 3 cloves garlic, minced. 2 tablespoons achiote paste. 1 teaspoon dried oregano. 1 teaspoon ground cumin. 1/2 teaspoon ground cloves. Salt and pepper to taste. 1/4 cup pineapple juice. 1/2 cup diced pineapple. 1/2 cup diced onion. 1/4 cup chopped fresh cilantro. Corn tortillas. Salsa and lime wedges for serving.

Instructions: In a bowl, combine white vinegar, minced garlic, achiote paste, dried oregano, ground cumin, ground cloves, salt, and pepper to create the adobo marinade. Add thinly sliced pork shoulder to the marinade and coat the meat thoroughly. Cover and refrigerate for at least 2 hours, or overnight for best results. Preheat a grill or grill pan over medium-high heat. Grill the marinated pork slices until they are cooked through and slightly charred, about 2-3 minutes per side. While grilling, brush the pork with pineapple juice for extra flavor. Warm the corn tortillas on the grill for about 30 seconds per side. Assemble the tacos by placing a few slices of grilled pork on each tortilla. Top with diced pineapple, diced onion, and fresh cilantro. Serve the Tacos de Adobada with salsa and lime wedges on the side. Enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

These Al Pastor Fish Tacos are a delightful fusion of Mexican and tropical flavors. The fish is marinated in achiote and pineapple, giving it a sweet and smoky kick. Topped with fresh pineapple, red onion, and cilantro, these tacos are a burst of freshness in every bite.

Ingredients: 1 lb white fish fillets such as cod or tilapia. 1/2 cup pineapple juice. 3 tablespoons achiote paste. 2 cloves garlic, minced. 1 teaspoon dried oregano. 1 teaspoon ground cumin. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 2 tablespoons vegetable oil. 8 small corn tortillas. 1 cup diced pineapple. 1/2 cup finely chopped red onion. 1/2 cup chopped fresh cilantro. Lime wedges for serving.

Instructions: In a bowl, combine the pineapple juice, achiote paste, minced garlic, dried oregano, ground cumin, smoked paprika, salt, and pepper. Mix well to create the marinade. Place the fish fillets in a resealable plastic bag and pour the marinade over them. Seal the bag and refrigerate for at least 30 minutes to marinate. Heat the vegetable oil in a skillet over medium-high heat. Remove the fish from the marinade and cook for about 2-3 minutes per side until the fish is cooked through and has a slightly charred exterior. Remove from heat and flake the fish with a fork. Warm the corn tortillas in a dry skillet or microwave until pliable. To assemble the tacos, place a portion of the cooked fish on each tortilla. Top with diced pineapple, chopped red onion, and fresh cilantro. Serve the Al Pastor Fish Tacos with lime wedges for squeezing over the top. Enjoy!

Prep Time: 45 minutes

Cook Time: 10 minutes