Fish Tacos al Pastor

Nothing beats gathering outside and enjoying fresh food off the grill as the air cools and the days shorten. Fall evenings call for bold flavors, and these Fish Tacos al Pastor fit the season perfectly. This dish takes inspiration from classic al pastor flavors—smoky chiles, tangy pineapple, and vibrant spices—paired with tender fish for a lighter, fall-ready twist. The result is a colorful, layered meal that is just right for sharing while the game plays or the leaves crunch underfoot.

Grilling brings out the best in every element of this recipe. The marinade infuses the fish with rich depth, while high heat gives it a crisp finish that balances beautifully with warm tortillas and bright toppings. Each bite carries a mix of spice, sweetness, and smoke, making these tacos a crowd favorite whether you’re tailgating or enjoying a backyard dinner with family.

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Gather your ingredients, fire up the grill, and get ready for tacos that showcase why fall is the best time to cook outdoors. Fish Tacos al Pastor promise a balance of comfort and excitement—proof that outdoor dining doesn’t end when the leaves change.

Serves 4

Fish Tacos al Pastor 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)

Fish Tacos al Pastor Directions

1. In a medium saucepan, bring guajillo and morita chiles and 1½ cups water to a boil. Cover, remove from heat, and let sit for 30 minutes to soften the chiles.
2. Place fish in a large bowl or baking dish. Transfer the chile mixture and soaking liquid to a blender. Add orange juice, achiote paste, 4 garlic cloves, ¼ cup lime juice, and 1 Tbsp. of salt and purée until smooth, about 2 minutes. Reserve 1 cup of chile sauce for serving; leave uncovered at room temperature. Pour the remaining purée over the fish; toss to coat. Cover and chill 1–3 hours.
3. Meanwhile, mix onion, habanero chile, pineapple, 3 Tbsp. of cilantro, and the remaining garlic clove, 3 Tbsp. of lime juice, and 1½ tsp. of salt in a medium bowl. Cover and chill until ready to use.
4. 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 the marinade is dried and begins to caramelize and char, 2–3 minutes. Using a fish spatula, release the fish from the grates, turn, and continue to grill until charred on the second side and flesh flakes easily with a fork, 2–3 minutes more. Transfer to a cutting board and let rest 10 minutes.
5. 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.

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

Taken from bonappetit.com