Tacos de Pescado al Pastor

While pastor-style cooking is typically associated with spit-roasted pork, this Baja-inspired riff applies the achiote-and-dried-chile marinade to firm white fish for a vibrant taco filling. Street vendors along the Pacific coast of Baja California grill similar fish to order, serving them with charred pineapple, raw cabbage, and a squeeze of lime.

Serves: 4

Ingredients

Fish & Marinade

• 600g (1.3 lb) firm white fish fillets (mahi-mahi, tilapia, or snapper), cut into large chunks
• 2 tbsp (15g) achiote paste
• 2 dried guajillo chiles, toasted, soaked, and pureed
• 2 garlic cloves, minced
• 2 tbsp (30ml) orange juice
• 1 tbsp (15ml) white vinegar
• 1 tsp dried oregano
• ½ tsp cumin
• Salt to taste
• 2 tbsp (30ml) vegetable oil

Pineapple Salsa

• 200g (7 oz) fresh pineapple, diced small
• ½ red onion, finely diced
• 1 jalapeño, minced
• Handful fresh coriander (cilantro), chopped
• Juice of 1 lime
• Salt

To Serve

• 12 small corn tortillas, warmed
• 150g (5 oz) shredded white cabbage
• Crema or sour cream
• Lime wedges

Instructions

1. Whisk together achiote paste, guajillo puree, garlic, orange juice, vinegar, oregano, cumin, salt, and oil. Coat the fish chunks thoroughly. Marinate 30 minutes (no longer or the acid will start to cook the fish).
2. Make the pineapple salsa by combining pineapple, red onion, jalapeño, coriander, and lime juice. Season with salt and set aside.
3. Heat a grill pan or outdoor grill to high. Grill fish chunks 2–3 minutes per side, handling gently, until lightly charred and just cooked through.
4. Warm tortillas on the grill for 30 seconds per side.
5. Assemble tacos: place fish on tortilla, top with shredded cabbage, pineapple salsa, and a drizzle of crema. Finish with a squeeze of lime.

Cook's Notes: Achiote paste is available in Latin grocery stores or online. If you cannot find guajillo chiles, ancho chiles are a good substitute. These tacos are best assembled and eaten immediately.