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Seremoni 2026

Black Cod Tacos Al Pastor

Recipes

Black Cod Tacos Al Pastor

April 2nd, 2026

Alejandro Silva

These tacos bring together bold al pastor flavors with tender, flaky black cod. The fish is coated in a black garlic marinade layered with chile, spice, and citrus, then broiled until caramelized. A smoky-sweet pineapple pico adds brightness, while smooth avocado purée brings everything together. Wrapped in fresh blue corn tortillas, it’s a perfect balance of flavor, texture, and freshness in every bite.

Ingredients

Black Garlic Marinade

  • 1 oz guajillo chile, deseeded and soaked
  • 5 oz fresh pineapple chunks 
  • 2 oz achiote paste
  • 1.5 oz black garlic cloves
  • 3 oz orange juice
  • 1 oz honey
  • 2 oz chipotle in adobo
  • 1 tsp oregano
  • 1 tsp ground cumin
  • 1/4 tsp ground cinnamon
  • 6 allspice cloves
  • 1 tsp kosher salt

Caramelized Pineapple Pico de Gallo

  • 3.5 oz pineapple, diced
  • 1.25 oz white onion, brunoise
  • 1 oz jalapeño, brunoise
  • 1.5 oz heirloom tomato, diced
  • 1.5 oz lime juice
  • 1/4 tsp kosher salt

Black Cod

  • 4 portions Seremoni Grade Black Cod, 2 oz each
  • 2 oz black garlic marinade
  • Neutral oil

Avocado Puree

  • 1 avocado (about 5.5 oz)
  • 2.5 oz lime juice
  • 1 oz jalapeño
  • 3 oz water
  • 1 oz cilantro
  • 1 tsp salt

Fresh Masa Tortillas

  • 150 g masa harina (1 cup)
  • 237 g warm water (1 cup)

    Instructions

  • For the black garlic marinade, soak deseeded guajillo chiles in hot water for 8–10 minutes until softened, then drain.

  • Add all ingredients to a blender.

  • Blend on high speed until a smooth paste forms.

  • Reserve refrigerated until needed.

  • To make the pico de gallo, sear pineapple in a hot pan with oil until caramelized and lightly charred. Cool completely and dice.

  • Combine with onion, jalapeño, tomato, lime juice, and salt. Mix well and reserve.

  • Portion the black cod into 2 oz pieces and coat lightly with marinade. Marinate up to 24 hours.

  • Preheat broiler to high heat. Oil a sheet tray and place black cod skin side up. Broil for about 7 minutes until cooked through.

  • For the avocado puree, combine all ingredients in a blender. Blend on high speed until smooth. Reserve refrigerated.

  • To make the tortillas, place masa harina in a bowl.

  • Add warm water and mix until a dough forms. Knead until smooth with a soft playdough texture.

  • Press tortillas using a tortilla press.

  • Cook on a hot comal or nonstick pan over medium heat, about 1–2 minutes per side until tortillas puff.

  • To serve, place a warm tortilla on the plate. Add a dollop of avocado puree in the center, and place broiled black cod on top. Finish with caramelized pineapple pico de gallo and enjoy!