Tacos de Pescado al Pastor (Fish Tacos with Adobo and Pineapple)

• 250 g Pineapple, ripe
• 2 cloves Garlic
• 2 tbsp Chipotle sauce
• 2 tsp Ground Annatto
• 2 Lime
• 2 tbsp Sunflower oil
• 600 g White fish fillet, skinless
• 12 Corn tortillas
• 1 medium Red onion
• 20 g Fresh coriander

1. Cut the pineapple into small pieces. Finely grate the garlic, then mix it in a bowl with the chipotle sauce, ground annatto and the juice of 1 lime to make a loose adobo.
2. Pat the fish dry, then cut into chunky bite-sized pieces. Toss the fish with the adobo until well coated, then fold in half of the pineapple.
3. Heat the sunflower oil in a large frying pan over medium-high heat. Add the fish and pineapple in a single layer and cook for 2 to 3 minutes, then turn and cook for 2 to 3 minutes more until the fish is opaque and flakes easily; if the pan looks dry, add a splash of water.
4. Warm the corn tortillas in a dry pan or directly over a low flame, turning, until pliable and lightly toasted. Thinly slice the red onion and roughly chop the fresh coriander.
5. Fill the warm tortillas with the fish and pan juices, then top with the remaining pineapple, red onion and fresh coriander. Cut the remaining lime into wedges and serve for squeezing over.

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