Summer taco strategy (which is something you need).
½ red onion, finely chopped3 tablespoons chopped cilantro, plus whole leaves for servingBring 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.
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 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.
Meanwhile, mix onion, habanero chile, pineapple, 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. 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.
Grill tortillas until just beginning to char, about 30 seconds per side. Top each tortilla with a piece of fish, a light schmear of reserved chile purée, and a spoonful of pineapple salsa. Top with cilantro. Serve with lime wedges for squeezing over.
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