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.

8 servings

2 hr

Published October 4, 2025

Fish Tacos al Pastor - Delicious recipe from Recipe Notes

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.

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

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

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

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

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

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

Do Ahead: Pineapple salsa can be made 4 hours ahead. Keep chilled.