FISH TACOS AL PASTOR

Fish Tacos al Pastor image

Pork tacos al pastor may get the fame, but this fish al pastor, based on a version at Mexico City restaurant Contramar, deserves plenty of glory. A potent chile marinade adds lots of flavor before the fillets hit the grill, and a do-ahead pineapple salsa is the perfect finishing touch.

Provided by Rick Martinez

Categories Bon Appétit Dinner Lunch Fish Seafood Bass Halibut Taco Tortillas Cilantro Pineapple Orange Juice Chile Pepper Salsa Grill Grill/Barbecue Summer Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Wheat/Gluten-Free

Yield 8 servings

Number Of Ingredients 15

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Ingredients

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

Steps:

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.