Season the fish with a bit of salt and pepper on both sides.
Add the cinnamon and allspice to a pan and toast over low heat until fragrant.
The marinade. In a mixing bowl, break up the achiote paste with the back of a spoon. Add the minced garlic, chipotle sauce, spices, and orange and lime juice and whisk them together. Set aside a ¼ cup of marinade to heat and serve as a sauce.
Add fish to a large ziplock bag and pour the marinade over the fish. Seal the bagand allow fish to marinade in the refrigerator for 20-30 minutes.
Preheat the grill to medium-high heat. Brush grill grates with oil.
Grilling in a wire basket. Brush or spray oil on both sides of a hinged grill basket.
Grill the fish filets until they brown for 3–4 minutes on each side, flipping only once.
Remove the fish to a cutting board and let them rest for a few minutes.
Add the corn tortillas to the grill and warm for about 15 seconds on each side.
With a fork, gently break the grilled fish into large chunks.
Serve family style on a platter with warm tortillas, lime wedges, pickled red onions, and desired toppings.
Don’t forget to heat the marinade and serve as a tangy sauce to drizzle over tacos!