Fish Tacos al Pastor

Ingredients for Fish Tacos al Pastor

• 10 guajillo chillies, seeds removed

• 3 peperoncini Morita, senza semi

• 1.4kg skinless striped bass or halibut fillets, cut crosswise into (1 1/2"-wide) pieces

• 120 ml di succo d'arancia fresco

• 60ml store-bought or homemade achiote paste

• 5 garlic cloves, 4 whole, 1 finely chopped

• 60ml plus 45ml fresh lime juice

• 1 tablespoon plus 1 1/2 teaspoons kosher salt

• 1/2 red onion, finely chopped

• 1 habanero chilli, finely chopped

• 300g finely chopped pineapple (from about 1/2 medium pineapple)

• 3 tablespoons chopped coriander, plus leaves for serving

• Olio vegetale (per griglia)

• 16 tortillas di mais

• Spicchi di lime (per servire)

Bring guajillo and morita chillies and 350ml water to a boil in a medium saucepan. Cover, remove from heat, and let sit 30 minutes to allow chillies to soften.

Place fish in a large bowl or baking dish. Transfer chilli mixture and soaking liquid to a blender. Add orange juice, achiote paste, 4 garlic cloves, 60ml lime juice, and 1 tablespoon salt and purée until smooth, about 2 minutes. Set aside 240ml chilli 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 chilli, pineapple, 3 tablespoons coriander, remaining finely chopped garlic clove, 3 tablespoons lime juice, and 1 1/2 teaspoons 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 chilli sauce, a spoonful of pineapple salsa, and some coriander leaves. Serve with lime wedges for squeezing over.

Do Ahead: Pineapple salsa can be made 4 hours ahead. Keep chilled.

Avvertenza

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