Celiac.com Sponsor (A1):

Join eNewsletter

Celiac.com Sponsor (A1-m):

Join eNewsletter
  • Join Our Community!

    Ask us a question in our celiac / gluten-free forum.

  • Scott Adams

    Gluten-Free Fish Tacos al Pastor

    Scott Adams
    Reviewed and edited by a celiac disease expert.

      These al pastor-style fish tacos are sure to a be a big hit at your next food gathering.

    Celiac.com 09/30/2020 - Looking for an amazing dish to help you turn some corners at your next cookout? These amazing fish tacos al pastor are just the ticket! Seasoned just like your favorite pork al pastor, these tacos are guaranteed to disappear and leave your guests clamoring for more.


    • 3 pounds skinless striped bass, cut into 1-inch strips
    • 10 guajillo chiles
    • 3 morita chiles
    • ½ cup fresh orange juice
    • ¼ cup store-bought or homemade achiote paste
    • 5 garlic cloves, divided
    • ¼ cup plus 3 tablespoons fresh lime juice
    • 1 tablespoon plus 1½ teaspoons kosher salt
    • ½ red onion, finely chopped
    • 1 habanero chile, finely chopped
    • 2 cups finely chopped pineapple (from about ½ medium pineapple)
    • 3 tablespoons chopped cilantro, plus whole leaves for serving
    • Vegetable oil (for grill)
    • 16 gluten-free corn tortillas
    • Lime wedges (for serving)

    Celiac.com Sponsor (A12):

    Celiac.com Sponsor (A12-m):

    Note: Make pineapple salsa up to 4 hours ahead. Keep chilled.

    Boil guajillo and morita chiles and 1½ cups water in a medium saucepan. 

    Cover, remove from heat, and let sit 30 minutes until chiles soften.

    Place fish in a large bowl or baking dish. 

    Transfer chile mixture and soaking liquid to a blender. 

    Add orange juice, achiote paste, 4 garlic cloves, ¼ cup lime juice, and 1 tablespoon salt, and purée until smooth, about 2 minutes. 

    Reserve 1 cup chile sauce for serving; leave uncovered at room temperature. 

    Pour remaining purée over fish; toss to coat. Cover and chill 1–3 hours.

    Meanwhile, mix onion, habanero chile, pineapple, 3 tablespoons cilantro, and remaining garlic clove, 3 tablespoons lime juice, and 1½ tsp. salt in a medium bowl. Cover and chill until ready to use.

    Prepare a grill for medium-high heat; thoroughly clean grates and brush with oil. 

    Place fish on the hot grill, leaving a few inches of space between each piece.

    Grill about 2-3 minutes, until marinade is dried and begins to caramelize and char. 

    Use a fish spatula to release fish from grate, turn, and grill about 2-3 more minutes on second side, until charred, and flaky. 

    When fish is charred and flaky, transfer to a cutting board and let rest 10 minutes.

    Grill tortillas until just beginning to char, about 30 seconds per side.  

    Lightly smear each tortilla with reserved chile purée, and top with a piece of fish, a spoonful of pineapple salsa, and a pinch of cilantro, as desired. 

    Serve with Spanish rice, re-fried beans, pico de gallo, and lime wedges.

    Edited by Scott Adams


    User Feedback

    Recommended Comments

    There are no comments to display.

    Join the conversation

    You are posting as a guest. If you have an account, sign in now to post with your account.
    Note: Your post will require moderator approval before it will be visible.

    Add a comment...

    ×   Pasted as rich text.   Restore formatting

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.

  • About Me

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):

    Celiac.com Sponsors (A17-m):

  • Related Articles

    Jefferson Adams
    Fish tacos have gained a large and growing following over the last few decades. You can find them featured at numerous taquerias and Mexican restaurants. Too often, though, they are coated in batter and so off limits to people with celiac disease and gluten-sensitivity. After watching so many of my friends writhe in culinary ecstasy as they enjoyed their fish tacos, while I was relegated to standard tacos, I resolved to find a a gluten-free fish taco recipe that I could enjoy; one that would honor the simple roots of the fish taco and bring me the same level of joy as my friends so often enjoy. This simple recipe is makes delicious fish tacos without breaking...

    Jefferson Adams
    Good fish tacos almost always deliver happiness at the table. These fish tacos are easy to make and sure to please. The recipe is versatile, so scale and/or improvise as desired.
    1½ pounds skinless tilapia, or other whitefish fillets 2 large avocados, (one will be served as garnish) Juice from 4 fresh limes (about 8 ounces) 2 tablespoons olive oil 1 tablespoon mayonnaise 1 small bunch radishes, thinly sliced 3 scallions, thinly sliced 1 bunch fresh cilantro leaves, finely chopped ½ jalapeño chile (ribs and seeds removed, for less heat), minced ¼ teaspoon ground coriander ½ teaspoon ground cumin 10 corn tortillas (6-inch...

    Jefferson Adams
    Celiac.com 06/10/2015 - These grilled shrimp tacos are just the thing for the grill. They are sure to be a big hit at your next barbecue or party. They go great with your favorite rice and beans.
    For the Salsa:
    2 shallots 1 jalapeño pepper, quartered and seeded 2 garlic cloves, peeled 1 large tomato, chopped 2 avocados, peeled, seeded and cut into chunks 1 teaspoon salt 1 tablespoon fresh lime juice ¼ cup loosely packed fresh cilantro leaves, coarsely chopped For the Shrimp:
    1½ pounds large or extra large shrimp, peeled and de-veined 1½ tablespoons olive oil 1 teaspoon chili powder 1 teaspoon sal y limon dash cayenne pepper F...

    Jefferson Adams
    Celiac.com 05/10/2016 - Korean-style tacos are a big draw for lots of hungry gastronomes from Los Angeles to New York city. These Korean-style beef tacos are the perfect quick dinner dish to excite your tastebuds any night of the week.
    You can use either beef short ribs (Bulgogi) or flank steak. If you use short ribs, just be sure to remove any bone before assembling the tacos.
    1 pound flank steak or Korean-style short ribs ½ head of Napa cabbage, shredded 1 medium carrot 2 tablespoons light brown sugar 3 cloves garlic, minced 1 tablespoon fresh ginger, grated ¼ cup cilantro, chopped 2 tablespoons rice vinegar ½ teaspoon cr...