El Torito-style Fresh Fish Tacos al Pastor


  • 12 (2 oz.) pieces fresh fish
  • 2 tsp salt
  • 2 tsp black pepper
  • 2 Tbsp sbutter
  • 2 cloves fresh chopped garlic
  • 1/2 cup El Torito Adobo al Pastor
  • 1/2 cup queso fresco cheese, grated
  • 12 warm corn tortillas


Season fish evenly with salt and pepper, cook in butter until half done, break into chunks, add garlic and adobo sauce and cook until done.

Fill each tortilla with 2 ounces fish and 1/2 ounce queso fresco, fold in half and lightly brown in 1 tablespoon margarine.

Serve two tacos each with sautéed vegetables, white rice and refried black beans.

Serve with fresh guacamole, marinated cabbage, slices of queso fresco, tartar sauce spiced with chipotle to taste and a lime wedge.

Makes 4

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