Fish Tacos Al Pastor Fish Tacos Al Pastor

Fish Tacos Al Pastor

Surely you've heard of Tacos Al Pastor. Al pastor is Spanish for "shepherd style", so these tacos are traditionally made with spit-grilled pork. We've decided to give tradition a little twist and given our tacos the ultimate dash of summer by swapping pork for fresh bass! 

PREP: 3HR 40 Min. | COOK: 15 Min. | TOTAL: 3HR 55 Min.



  • 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
  • 2 teaspoon Schultz’s Gourmet Original Seasoning & Rub
  • ¼ cup plus 3 tablespoons fresh lime juice
  • 1 tablespoon plus 1½ teaspoons kosher salt
  • ½ red onion, finely chopped
  • 1 habanero chili, finely chopped
  • 2 cups finely chopped pineapple
  • 3 tablespoons chopped cilantro, plus whole leaves for serving
  • Vegetable oil 
  • 16 corn tortillas
  • Lime wedges (for serving)

How To Make

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.

STEP 2: 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, 1 teaspoon Schultz’s Gourmet Original Seasoning and Rub 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. 

STEP 3: Meanwhile, mix onion, habanero chile, pineapple, 1 teaspoon Schultz’s Gourmet Original Seasoning and Rub, 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 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 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 5: Grill tortillas until just beginning to char, about 30 seconds per side. Top each tortilla with a piece of fish, a light layer of reserved chili purée, and a spoonful of pineapple salsa. Top with cilantro. Serve with lime wedges for squeezing over.

Recipe by Bon Appetit. Photo by Alex Lou. 


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