Fish Tacos al Pastor

Ingredients for Fish Tacos al Pastor

• 10 guajillo chillies, seeds removed

• 3 morita chillies, seeds removed

• 1.4kg skinless striped bass or halibut fillets, cut crosswise into (1 1/2"-wide) pieces

• 120ml fresh orange juice

• 60ml store-bought or homemade achiote paste

• 5 garlic cloves, 4 whole, 1 finely chopped

• 60ml plus 45ml fresh lime juice

• 1 tablespoon plus 1 1/2 teaspoons kosher salt

• 1/2 red onion, finely chopped

• 1 habanero chilli, finely chopped

• 300g finely chopped pineapple (from about 1/2 medium pineapple)

• 3 tablespoons chopped coriander, plus leaves for serving

• Vegetable oil (for grill)

• 16 corn tortillas

• Lime wedges (for serving)

Bring guajillo and morita chillies and 350ml water to a boil in a medium saucepan. Cover, remove from heat, and let sit 30 minutes to allow chillies to soften.

Place fish in a large bowl or baking dish. Transfer chilli mixture and soaking liquid to a blender. Add orange juice, achiote paste, 4 garlic cloves, 60ml lime juice, and 1 tablespoon salt and purée until smooth, about 2 minutes. Set aside 240ml chilli 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.

Meanwhile, mix onion, habanero chilli, pineapple, 3 tablespoons coriander, remaining finely chopped garlic clove, 3 tablespoons lime juice, and 1 1/2 teaspoons salt in a medium bowl. Cover salsa and chill until ready to use.

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.

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 chilli sauce, a spoonful of pineapple salsa, and some coriander leaves. Serve with lime wedges for squeezing over.

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.