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Fish Enchiladas al Pastor
Official MAGGI®
Fish Enchiladas al Pastor
Level
Easy
Prep
15 min
Cook
15 min
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.
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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.
