Heat a small non-stick pan over low heat.
Season the fish with a bit of salt and pepper on both sides. Add the cinnamon and allspice to a pan and toast until fragrant. Set aside
In a mixing bowl, break up the achiote paste with the back of a spoon. Add the toasted spices, minced garlic, oregano, chipotle sauce, cumin, salt and orange and lime juices. 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 it. Seal the bag and allow fish to marinade in the refrigerator for 20-30 minutes.
Preheat the grill to medium-high heat. Brush grill grates with oil.
Brush or spray oil on both sides of a hinged grill basket. Grill the fish filets until they brown, 3 to 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.
Break up the fish into large chunks using a fork.
Serve family style on a platter with warm tortillas, lime wedges, pickled red onions and other desired toppings. Heat the reserved marinade and serve as a tangy side sauce to drizzle over tacos.