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.