Fish Tacos al Pastor
A creative fusion dish combining the classic al pastor marinade with fish instead of pork. Fresh fish fillets are marinated in a flavorful chile sauce with achiote and citrus, then grilled and served in corn tortillas with a bright pineapple salsa.
Ingredients
- •10 whole guajillo chiles, seeds removed
- •3 whole morita chiles, seeds removed
- •3 lb skinless striped bass or halibut fillets
- •½ cup fresh orange juice
- •¼ cup achiote paste
- •5 cloves garlic cloves
- •¼ cup fresh lime juice
- •1 Tbsp kosher salt
- •½ whole red onion
- •1 whole habanero chile
- •2 cups pineapple
- •3 Tbsp chopped cilantro
- •2 Tbsp vegetable oil
- •16 whole corn tortillas
- •2 whole limes
Cooking Instructions
- 1.
Bring guajillo and morita chiles and 11/2 cups water to a boil in a medium saucepan. Cover, remove from heat, and let sit 30 minutes to allow chiles to soften.
30 min
- 2.
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, 1/4 cup lime juice, and 1 Tbsp. salt and purée until smooth, about 2 minutes. Set aside 1 cup chile sauce, uncovered, at room temperature for serving. Pour remaining sauce over fish and toss to coat. Cover and chill at least 1 hour and up to 3 hours.
60 min
- 3.
Meanwhile, mix onion, habanero chile, pineapple, 3 Tbsp. cilantro, remaining finely chopped garlic clove, 3 Tbsp. lime juice, and 11/2 tsp. salt in a medium bowl. Cover salsa and chill until ready to use.
10 min
- 4.
Prepare a grill for medium-high heat; thoroughly clean grate and brush with oil. Working in batches if necessary, grill fish, leaving a few inches of space between each piece, until marinade is dried and beginning to char, about 2 minutes. Using a fish spatula, release fish from grate, turn, and continue to grill until charred on second side and flesh flakes easily with a fork, about 3 minutes more. Transfer to a cutting board and let rest 10 minutes.
15 min
- 5.
Grill tortillas until just beginning to brown in spots, about 30 seconds per side. Top each tortilla with a piece of fish, then a schmear of reserved chile sauce, a spoonful of pineapple salsa, and some cilantro leaves. Serve with lime wedges for squeezing over.
5 min
- 6.
Do Ahead: Pineapple salsa can be made 4 hours ahead. Keep chilled.