Fish Tacos al Pastor

Name: Fish Tacos al Pastor
Yield: 4 servings
Ingredients: 1 10 guajillo chiles, seeds removed; 1 3 morita chiles, seeds removed; 1 3 lb. skinless striped bass or halibut fillets, cut crosswise into (1½"-wide) pieces; 1 ½ cup fresh orange juice; 1 ¼ cup store-bought or homemade achiote paste; 1 5 garlic cloves, 4 whole, 1 finely chopped; 1 ¼ cup plus 3 Tbsp. fresh lime juice; 1 1 Tbsp. plus 1½ tsp. kosher salt; 1 ½ red onion, finely chopped; 1 1 habanero chile, finely chopped; 1 2 cups finely chopped pineapple (from about ½ medium pineapple); 1 3 Tbsp. chopped cilantro, plus leaves for serving; 1 Vegetable oil (for grill); 1 16 corn tortillas; 1 Lime wedges (for serving)

From the kitchen of Carly

Striped bass marinated in a complex chile sauce built from guajillo and morita peppers, achiote paste, and citrus. The fish softens and absorbs deep, smoky heat while staying tender. Serve in warm tortillas with pickled onion and habanero for a taco that tastes like real Mexico.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

110 guajillo chiles, seeds removed
13 morita chiles, seeds removed
13 lb. skinless striped bass or halibut fillets, cut crosswise into (1½"-wide) pieces
1½ cup fresh orange juice
1¼ cup store-bought or homemade achiote paste
15 garlic cloves, 4 whole, 1 finely chopped
1¼ cup plus 3 Tbsp. fresh lime juice
11 Tbsp. plus 1½ tsp. kosher salt
1½ red onion, finely chopped
11 habanero chile, finely chopped
12 cups finely chopped pineapple (from about ½ medium pineapple)
13 Tbsp. chopped cilantro, plus leaves for serving
1Vegetable oil (for grill)
116 corn tortillas
1Lime wedges (for serving)

Instructions

Bring guajillo and morita chiles and 1½ cups water to a boil in a medium saucepan. Cover, remove from heat, and let sit 30 minutes to allow chiles to soften.
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, ¼ 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.
Meanwhile, mix onion, habanero chile, pineapple, 3 Tbsp. cilantro, remaining finely chopped garlic clove, 3 Tbsp. lime juice, and 1½ tsp. 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 chile sauce, a spoonful of pineapple salsa, and some cilantro leaves. Serve with lime wedges for squeezing over.
Do Ahead: Pineapple salsa can be made 4 hours ahead. Keep chilled.