These fish tacos al pastor are fabulous and have a nice kick to them. The chili marinade and the pineapple salsa add a lot of flavor and depth to the dish. I was inspired by this recipe in Bon Appétit March 2020 and made a few changes to it. 

 

I highly recommend paring the tacos with a delicious margarita. My favorite is Tanya’s Margarita Lite. 

 

Yield 5 servings

 

8 dried New Mexico chilis

3 dried ancho chilis

2 lbs. cod or halibut, cut into 2-inch wide pieces 

½ cup orange juice

1 Tbsp chipotle peppers with adobo sauce

4 garlic cloves, 3 whole and 1 chopped 

¼ cup + 3 Tbsp lime juice 

2 tsp + 1½ tsp salt

½ red onion, finely chopped

1 jalapeño, finely chopped

2 cups, crushed pineapple 

¼ cup cilantro, chopped

10 corn tortillas

 

In a medium-size pot, bring 1½ cups water and the dried chilis to a boil. Cover, remove from heat, and let sit for 30 minutes to allow the chilis soften. 

 

Place the fish in a 9 x 13-inch baking dish. 

 

In a blender place the chilis and the soaking liquid. Add the orange juice, chipotle adobo sauce, 3 garlic cloves, ¼ cup lime juice, 2 tsp salt, and puree until smooth. Set aside ½ cup on the sauce. Pour the remaining sauce over the fish and toss to coat. Cover and chill for 1 - 3 hours.

 

In a medium-size bowl mix the onion, jalapeño, pineapple, cilantro, chopped garlic, 3 Tbsp lime juice, and 1½ tsp salt. Cover the salsa and chill until ready to use. 

 

In a non-stick skillet on medium-high heat, add the fish. Sauté until the marinade is dry and beginning to brown. Carefully turn the fish and sauté on the second side. Approximately 2 minutes per side. Transfer the fish to a cutting board and let rest for seven minutes. 

 

Grill the tortillas, or place them on a gas stove's flame until brown on both sides and the edges: about 30 seconds or less per side. To serve, top each tortilla with fish, a smear of the reserved sauce, and salsa. 

Just Salt it, and enjoy!