Pre-heat the broiler setting on your oven and adjust the oven rack to the top shelf.
Tranfer dried chiles to a bowl, pour over boiling water and cover with plastic wrap. Let sit for 10 minutes or until chiles are soft.
To make the marinade, transfer rehydrated chiles and the remaining ingredients to a belnder. Blend until smooth.
Season cod filets with salt, transfer to a large bowl and coat in the marinade. Let sit for 10-15 minutes.
Combine chopped pineapple, red oinion, cilantro, lime juice and zest for the pinapple salsa.
Line a baking sheet with foil and spray with cooking oil. Transfer marinaded fish filets to the baking sheet and space them about 1 inch apart. Brush with any excess marinade left in the bowl.
Transfer to the oven under the preheated broiler and broil for 5-8 minutes or until fish is seared on the outside and cooked all the way thru on the inside.
If using shrimp instead of fish, cook for 4 minutes flipping the shrimp halfway.
Heat up tortillas on the stove top and store under a kitchen towel to keep warm until you're ready to serve.
To plate, top warm tortillas with cooked fish, pinapple salsa, microgreens and a squeeze of lime juice.

Al Pastor Style Fish Tacos

Ingredients