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Fish Tacos al Pastor Recipe

Ingredients

  1. Step 1
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Fish Tacos al Pastor Recipe
Calories: 449 Carbohydrate: 37 g Protein: 36 g Fat: 18 g
Cook time: minutes Prep time: minutes Total time: 0 minutes Servings: 8

TAGS

pescatarian wheat/gluten-free peanut free web dairy free tree nut free soy free summer bon appétit Seafood Mexican Fish Dinner Lunch cilantro grill/barbecue salsa bass halibut taco tortilla pineapple orange juice chile pepper grill Fish salsa Mexican Dinner pescatarian wheat/gluten-free peanut free soy free web Lunch dairy free tree nut free summer bon appétit Seafood bass halibut taco tortilla cilantro pineapple orange juice chile pepper grill grill/barbecue Fish salsa Mexican Dinner pescatarian wheat/gluten-free peanut free soy free web Lunch dairy free tree nut free summer bon appétit Seafood bass halibut taco tortilla cilantro pineapple orange juice chile pepper grill grill/barbecue Fish salsa Mexican Dinner pescatarian wheat/gluten-free peanut free soy free web Lunch dairy free tree nut free summer bon appétit Seafood bass halibut taco tortilla cilantro pineapple orange juice chile pepper grill grill/barbecue

Directions

  1. Step 1 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.
  2. Step 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, 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.
  3. Step 3 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.
  4. Step 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.
  5. Step 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.
  6. Step 6 Do Ahead: Pineapple salsa can be made 4 hours ahead. Keep chilled.