Blog

Seafood Recipe

The unique combination of sweet, spicy, and savory flavors of tacos al pastor is irresistible. The key ingredient? Fresh, local seafood. This summer, we tasked ourselves with making an unforgettable dish, replicated from any taqueria. We found ourselves quite pleased with the results, so we wanted to share this recipe with our family and friends.

Traditionally made with pork, this dish takes a delightful seafood twist with fresh peeled and deveined shrimp from any local seafood market, for the sake of time, allowing us to focus on the authentic al pastor flavor. Selecting the right ingredients was crucial, so we visited a local Hispanic grocer in search of achiote powder and oregano entero. Pairing the shrimp with corn tortillas, fresh pineapple, and a blend of aromatic spices, we laid the foundation for a taco that will elevate your summer with flavor.

The marinade is what gives al pastor its distinctive taste. This marinade creates a rich, smoky taste that compliments the shrimp perfectly. It is also flexible enough to grill, bake, or saute! Serve your al pastor shrimp tacos with a side of guacamole and your favorite margarita.

These tacos are perfect for a summer cookout or a family taco night. Using local shrimp supports the local fishermen, markets, and economy. It’s a win for both your plate and the local fishing community. Next time you’re in the mood for something uniquely delicious, give these al pastor tacos a try!

How To Cook it

The marinade is what gives al pastor its distinctive taste. To capture the essence of traditional al pastor, we steamed the chile guajillo, bay leaves, water, and apple cider vinegar. We then removed the bay leaves and blended it with the spice mix, pineapple juice, water, and lime juice until smooth. Run the blended mixture through a fine mesh strainer to ensure it is smooth. Set aside a half cup of the marinade. This marinate creates a rich, tangy, and slightly sweet taste that compliments shrimp perfectly. Let the shrimp marinate for at least a half hour, though letting them soak up the flavors overnight will enhance the flavors even more.

Once the shrimp are marinated, cook them halfway however you desire. We used a stainless steel pan, but grilling would be perfect for a summer event. This is optional, but for an extra juicy crunch of flavor, saute sliced onion and fresh pineapple until the onions are translucent. Add the shrimp with the additional al pastor marinade (the half cup set aside from earlier), and saute until fully cooked through and the mixture has thickened. While the shrimp cook, warm your corn tortillas on the grill or pan to make them pliable and toasty. Assemble your tacos, and top with finely chopped onions and a sprinkle of fresh cilantro. A squeeze of lime adds the final touch, enhancing fresh flavors.

Additional ingredients not required

• Pineapple chunks (fresh or canned)
• Sliced white onion
• Cilantro

Sauté

• 1 tbsp neutral oil
• 4 garlic cloves smashed
• 1/4 onion rough chopped
• 1 whole serrano pepper

Add the below items to the pan, turn heat to low, cover with lid, and steam for 15-20 min or until majority of liquid has evaporated and the chiles have softened:

• 4 large chile guajillo deseeded
• 2 bay leaves
• 1/4 cup water (carefully/slowly add as it will react with the hot oil)
• 1/4 cup apple cider vinegar (carefully/slowly add as it will react with the hot oil)

Remove bay leaves and blend everything with the below items until smooth:

• 2 chile chipotle in adobo (2 peppers, not 2 cans)
• 3/4 cup canned pineapple juice
• 3/4 cup water
• Juice of 1/2 a lime
• 1 tbsp achiote paste or powder
• 1/2 tbsp salt
• 1/2 tbsp cumin
• 1/2 tbsp mexican oregano entero
• 1/2 tbsp caldo de pollo
• 1/2 tsp chili powder
• 1/2 tsp black pepper
• 1/2 tsp all spice

Run blended mixture through fine mesh strainer.