For the Pastor Marinade:

1 small white onion

1 large tomato

1 dried ancho chili

1 dried guajillo chili

1 dried cascabel chili

1 tablespoon minced garlic

¾ cup water

1 pinch cumin

1 pinch paprika

1 pinch black pepper

1 pinch salt

2 tablespoons vegetable oil

1 cup fresh black cod fillet, cut in small pieces

For the sautéed pineapple:

¼ cup butter

1¼ cups pineapple, diced

1 pinch salt

1 pinch black pepper, ground

For the Tacos:

2 tablespoons vegetable oil

1 cup marinated fresh black cod pieces (from above), cut in small dice

4 small corn tortillas

2 tablespoons sautéed pineapple (from above)

â…“ cup cilantro, finely chopped

¼ cup white onion, finely diced

limes, sliced for garnish

Preparation

For the marinade:

Roast tomato and onion on a hot skillet until charred. Slightly toast chilies on a hot skillet (about 20 seconds per side).

Place tomato, onion, toasted chilies, garlic, and spices in a blender and blend until smooth. Pass through a food mill or fine colander to remove all seeds and skin.

Heat the oil in a small pot. Add the tomato salsa and cook on medium heat for about 20 minutes, or until it reaches a boil. Adjust seasoning to taste, remove from heat, and set aside until cool. Stir the black cod pieces in and marinate for 2 hours or up to a day.

For the sautéed pineapple:

Heat a medium-size skillet and add butter. Once the butter has completely melted, add diced pineapple. Season with salt and pepper, and cook on medium heat for about 10 to 15 minutes. Discard all liquid in the pan. Place the pineapple in a small container and set aside.

For the tacos:

Heat a medium-size skillet and add oil. Add the marinated fish and sauté until fully cooked. Check the fish for seasoning.

In a separate dry skillet, warm tortillas on both sides over medium heat. Place tortillas on warm plates, and portion the cooked fish evenly over all 4 tortillas. Top with onion, cilantro, and pineapple. Garnish with sliced lime on the side, and serve immediately.