Step 1

In a 12-inch skillet over medium, toast the guajillo chilies, turning occasionally with tongs, until fragrant and just a shade darker in color, 1 to 2 minutes. Transfer to a plate and cool, then break the pods into smaller pieces, discarding any remaining seeds; reserve the skillet.

Step 2

In a blender, combine the guajillo chilies, the roughly chopped onion, the whole habanero, orange juice, lime juice, annatto paste, garlic, oregano, cumin, ½ teaspoon salt and ¼ teaspoon pepper. Puree until smooth, about 40 seconds, scraping the blender jar as needed.

Step 3

Place the fish in a 9-inch glass or ceramic pie plate or similar nonreactive dish. Add the puree, then turn the fillets to coat. Cover and refrigerate for at least 1 hour or up to 2 hours.

Step 4

Meanwhile, in the same skillet over medium-high, heat the oil until shimmering. Add the pineapple and ½ teaspoon salt, then cook, stirring occasionally, until well browned, 5 to 7 minutes. Add the finely chopped onion, the carrot, celery and finely chopped habanero; cook, stirring occasionally, until the vegetables are softened and beginning to brown, 5 to 6 minutes. Transfer to a serving bowl; set aside until ready to serve.

Step 5

Heat the broiler with a rack about 4 inches from the element. Line a rimmed baking sheet with foil and mist the foil with cooking spray. Place the fish skinned side down on the baking sheet in a single layer, leaving the marinade on the fillets. Broil until the fish is well charred on top and the flesh flakes easily, 5 to 9 minutes.

Step 6

Using a wide metal spatula, transfer the fish to a cutting board. Cut each fillet crosswise into 1-inch pieces, then transfer to a platter. To serve, put the lime wedges and cilantro in small bowls. Serve the fish with the tortillas, salsa and garnishes for making tacos.