Fish tacos al Pastor: A delicious twist on a classic dish

Ingredients for Fish tacos al pastor

• 10 guajillo chiles, deseeded

• 3 morita chiles, deseeded

• 1,350 g skinless striped bass or halibut fillets, cut crosswise into 4 cm wide pieces

• 120 ml fresh orange juice

• 60 ml store-bought or homemade achiote paste

• 5 garlic cloves, 4 whole, 1 finely chopped

• 90 ml fresh lime juice

• 25 g kosher salt

• ½ red onion, finely chopped

• 1 habanero chile, finely chopped

• 300 g finely chopped pineapple (from about ½ medium pineapple)

• 45 g chopped coriander, plus leaves for serving

• Vegetable oil (for grilling)

• 16 corn tortillas

• Lime wedges (for serving)

How to make Fish tacos al pastor

1. Bring guajillo and morita chiles along with 375 ml water to a boil in a medium saucepan.Cover, remove from heat, and let sit for 30 minutes to allow the chiles to soften.

2. Place the fish in a large bowl or baking dish.Transfer the chile mixture and soaking liquid to a blender.Add orange juice, achiote paste, 4 garlic cloves, 60 ml lime juice, and 1 tablespoon salt, then purée until smooth, about 2 minutes.Set aside 240 ml of the chile sauce, uncovered, at room temperature for serving.Pour the remaining sauce over the fish and toss to coat.Cover and chill for at least 1 hour and up to 3 hours.

3. Meanwhile, mix onion, habanero chile, pineapple, 3 tablespoons of cilantro, the remaining finely chopped garlic clove, 60 ml lime juice, and 1½ teaspoons salt in a medium bowl.Cover the salsa and chill until ready to use.

4. Prepare a grill for medium-high heat; thoroughly clean the grate and brush with oil.Working in batches if necessary, grill the fish, leaving a few inches of space between each piece, until the marinade is dried and beginning to char, about 2 minutes.Using a fish spatula, release the fish from the grate, turn, and continue to grill until charred on the second side and the flesh flakes easily with a fork, about 3 minutes more.Transfer the fish to a cutting board and let rest for 10 minutes.

5. Grill the tortillas until just beginning to brown in spots, about 30 seconds per side.Top each tortilla with a piece of fish, followed by a smear of the reserved chile sauce, a spoonful of pineapple salsa, and some cilantro leaves.Serve with lime wedges for squeezing over.

6. Do Ahead: The pineapple salsa can be made up to 4 hours in advance. Keep it chilled until ready to use.

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.