Moink in the Wild: Fish Tacos Al Pastor

Cinco de Mayo is just around the corner, which makes it a perfect time to try this wonderful recipe from Amanda aka The Kitcheneer.

For best results marinate overnight. Prep the night before so you only have to pop the salmon in the oven 15 minutes before serving. 🙂


For the Marinade: 

  • 2 tablespoons avocado oil
  • 6 cloves of garlic, sliced thin
  • 1/2 red onion, diced
  • 6 guajillo chilles
  • 2 tablespoon achiote paste (THIS IS A MUST!)
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon of salt
  • 1 teaspoon of black pepper
  • 8oz fresh pineapple juice
  • juice of 1 lime
  • 2-3lb salmon fillet

For the Pineapple Salsa:

  • 1 pineapple, cut into chunks
  • 1/2 red onion, diced
  • 1/3 cup of cilantro, chopped


  1. In a medium sized saucepan, heat oil on medium high heat
  2. Add garlic and onion to saute for 3-5 minutes or until translucent, add remaining marinade ingredients and stir
  3. Allow to simmer for an additional 5-7 minutes on medium low heat
  4. Carefully add marinade to a blender and blend until smooth
  5. Allow marinade to cool completely
  6. Pour marinade over salmon in a gallon sized ziploc bag or glass container. Marinate for 2 hours minimum. Best results are if you marinate overnight.
  7. Combine all salsa ingredients and set aside (or refrigerate until ready to serve)
  8. Preheat oven to 475F
  9. Place salmon on a baking sheet lined with parchment paper or coated with cooking spray
  10. Roast salmon in oven for 10-12 minutes or until nice and browned 1
  11. Shred with two forks and serve up in your favorite tortilla, shell, or salad!

Prep Time: 15 mins Cook Time: 12 mins Total Time: 27 mins


Nutritional info is including a low carb tortilla (10g of carbs per tortilla)

Serving Size: 1 taco

  • Calories: 297
  • Sodium: 146mg
  • Fat: 14g
  • Carbohydrates: 16.2g
  • Fiber: 1.7g
  • Protein: 24.5g

Courtesy of The Kitcheneer


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