Mahi Mahi Al Pastor Taco

Grilled Pineapple, Guacamole, Grilled Onion, Crispy Onions, Cilantro, Blue Corn Tortilla

Chef Francisco Aguilar of Simón | Los Angeles

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Adapted by StarChefs | March 2024

INGREDIENTS

Mahi Mahi:
20 grams achiote paste
2 ounces white vinegar
3 ounces orange juice
1 tablespoon ground oregano
2 tablespoons kosher salt
50 grams diced mahi mahi fillet

Guacamole:
1 avocado
2 ounces lime juice
1 tablespoon ground white pepper
1 tablespoon kosher salt
1 clove garlic

Grilled Onion:
200 grams sliced red onion
1 ounce Maggi seasoning

To Assemble and Serve:
Yield: 1 serving
1 blue corn tortilla 
Crispy onions
Cilantro
Grilled pineapple, cubed

METHOD

For the Mahi Mahi:
In a Vitamix blender, purée achiote, vinegar, orange juice, oregano, and salt until smooth. In a mixing bowl, toss to coat mahi mahi in marinade. Cover and refrigerate 2 hours.

For the Guacamole:
In a molcajete, combine all ingredients. Transfer to an airtight container and refrigerate.

For the Grilled Onion:
Heat and prepare a grill. Grill onion until caramelized. In a mixing bowl, toss to coat onion in Maggi seasoning. Reserve.

To Assemble and Serve:
Heat and prepare a grill. Grill Mahi Mahi until cooked through. Set aside. Place tortilla on a serving plate, then spread a spoonful Guacamole across the tortilla. Top with Mahi Mahi, followed by Grilled Onion, a sprinkle of crispy onions, cilantro, and grilled pineapple.

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