Fish Enchiladas al Pastor by MAGGI®, with tender fish, creamy MAGGI Bouillon sauce, NESTLÉ® Milk, and fresh herbs.
Fish Enchiladas al Pastor by MAGGI®, with tender fish, creamy MAGGI Bouillon sauce, NESTLÉ® Milk, and fresh herbs.

Fish Enchiladas al Pastor

Official MAGGI®
Fish Enchiladas al Pastor
Recipe Info - Skill Level
Level
Easy
Recipe Info - Prep Time
Prep 
15 min
Recipe Info - Cook Time
Cook 
15 min
Recipe Info - Serving Size
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.

Fish Enchiladas al Pastor are the ultimate fusion of spicy and sweet flavors, brought to you by Official MAGGI®. Each bite of these tilapia enchiladas celebrates the harmonious blend of spicy chipotle in adobo sauce and the sweet tanginess of pineapple. Crafted with tender tilapia and enriched with MAGGI Granulated Chicken Flavor Bouillon, this dish promises to be a crowd-pleaser. The creamy texture, perfectly achieved with NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk, adds a delightful richness that complements the robust flavors.

Elevate your dinner experience with this traditional Mexican dish. These enchiladas are perfect for occasions where you want to impress with minimal effort. Easy to prepare and full of flavor, this recipe is ideal for your next “Dinner” or even a casual “Lunch.” Whether you’re celebrating Lent, a holiday, or simply in need of a delicious seafood dinner, Fish Enchiladas al Pastor are a versatile choice that fits any occasion.

Ingredients

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The Secret Ingredient

A canister of Granulated Chicken Bouillon with a yellow label of an illustrated chicken carrying a basket.

Granulated Chicken Bouillon 15.9 oz

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.

Ingredients