Fish Enchiladas al Pastor

Fish Enchiladas al Pastor
Level
Easy
Prep
15 minutes
Cook
15 minutes
Servings
8 servings
  • These fish enchiladas al pastor will be a hit at your next gathering. The spicy from the chipotle in adobo sauce and sweet from the pineapple makes a perfect combination.

The Secret Ingredient

Ingredients

  • 1 can (8 ounces) crushed pineapple in juice, drained, juice reserved
  • 1/4 cup fresh squeezed orange juice
  • 1 tablespoon canned adobo sauce
  • 1 teaspoon MAGGI Granulated Chicken Flavor Bouillon
  • 4 tilapia filets (about 3/4 pound total)
  • 1 tablespoon extra virgin olive oil
  • 1/2 large onion, thinly sliced (about 1 cup)
  • 2/3 cup NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
  • 1 teaspoon cornstarch
  • 8 corn tortillas

Make It

Step 1

Combine pineapple juice, orange juice, adobo sauce and bouillon in a large dish. Add fish; marinate in refrigerator for 30 minutes.

Step 2

Heat oil in a large skillet over medium heat. Add onion and crushed pineapple. Cook, stirring occasionally, for 2 minutes. Push mixture to the side of skillet and add fish to center of skillet. Reserve marinade. Cook for 4 to 5 minutes or until fish is no longer translucent and flakes easily when tested with a fork. Remove from skillet.

Step 3

Whisk evaporated milk and cornstarch into reserved fish marinade. Pour into skillet; cook over medium heat for about 5 minutes or until slightly thickened.

Step 4

Warm tortillas in a skillet or microwave. Divide fish mixture evenly between tortillas. Fold each tortilla in half and place on a serving dish. Pour sauce over the enchiladas. Serve warm garnished with chopped cilantro and diced onion, if desired.