Fish Tacos al Pastor

2018-07-22T16:38:05+00:00 July 27th, 2018|

Tacos al pastor are usually made with pork, but why not make them with fish?? This recipe uses a lot of unique spices so you might need to find a few of these, but it’ll be worth it!

INGREDIENTS

  • 10 guajillo chiles
  • 3 morita chiles
  • 3 pounds skinless striped bass, cut into 1-inch strips
  • ½ cup fresh orange juice
  • ¼ cup store-bought or homemade achiote paste
  • 5 garlic cloves, divided
  • ¼ cup plus 3 tablespoons fresh lime juice
  • 1 tablespoon plus 1½ teaspoons kosher salt
  • ½ red onion, finely chopped
  • 1 habanero chile, finely chopped
  • 2 cups finely chopped pineapple (from about ½ medium pineapple)
  • 3 tablespoons chopped cilantro, plus whole leaves for serving
  • Vegetable oil (for grill)
  • 16 corn tortillas
  • Lime wedges (for serving)

PREPARATION

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 let chiles 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. Reserve 1 cup chile sauce for serving; leave uncovered at room temperature. Pour remaining purée over fish; toss to coat. Cover and chill 1–3 hours.

Meanwhile, mix onion, habanero chile, pineapple, 3 Tbsp. cilantro, and remaining garlic clove, 3 Tbsp. lime juice, and 1½ tsp. salt in a medium bowl. Cover and chill until ready to use.

STEP 2

Prepare a grill for medium-high heat; thoroughly clean grates 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 begins to caramelize and char, 2–3 minutes. Using a fish spatula, release fish from grates, turn, and continue to grill until charred on second side and flesh flakes easily with a fork, 2–3 minutes more. Transfer to a cutting board and let rest 10 minutes.

STEP 3

Grill tortillas until just beginning to char, about 30 seconds per side. Top each tortilla with a piece of fish, a light schmear of reserved chile purée, and a spoonful of pineapple salsa. Top with cilantro. Serve with lime wedges for squeezing over.

 

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