Al Pastor Wild Alaska Halibut Tacos
Charred, citrusy, and just a little sticky, these tacos take everything you love about al pastor and give it a lighter, weeknight-friendly seafood spin. Instead of soaking dried chiles and building a traditional adobo, gochujang steps in as the shortcut hero—bringing heat, depth, and a touch of sweetness in one scoop. It clings to the halibut, which cooks quickly over high heat, picking up those caramelized edges you want. Toss with jammy, charred pineapple and you’ve got that signature sweet-savory contrast, no trompo required.
Al Pastor Halibut Tacos
Servings: 4
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Ingredients
- For the marinade:
- 2 tablespoons gochujang (Korean fermented chili paste)
- 2 cloves garlic, grated
- Zest and juice of 1 orange
- Zest and juice of 1 lime
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 2 tablespoons olive oil
- For the tacos:
- 1 1/2 pounds halibut, cut into large chunks
- 2 cups fresh pineapple, sliced or diced
- Neutral oil, for cooking
- 8 corn tortillas, warmed
- Optional for serving:
- Diced red onion
- Cilantro
- Extra lime wedges
Instructions
- Make the marinade: In a large bowl, combine the gochujang, garlic, orange zest and juice, lime zest and juice, vinegar, cumin, oregano, salt, and olive oil. Whisk until smooth.
- Marinate the fish: Place the halibut in the bowl and toss with the marinade until evenly coated. Let sit while you prepare the pineapple, up to 1 hour.
- Cook the pineapple: Heat a skillet or grill pan over medium-high heat and brush with a little neutral oil. Add the pineapple and cook, turning as needed, until caramelized and lightly charred on each side. Transfer to a plate.
- Cook the halibut: In the same pan or grill, add a bit more oil if needed. Cook the halibut over medium-high heat for 2-3 minutes per side, until cooked through and lightly charred at the edges.
- Assemble the tacos: Break the halibut into pieces. Fill the warm tortillas with fish and top with caramelized pineapple. Finish with diced red onion, cilantro, and extra lime wedges if using.
Watch the Class
Meet Your Chef
Our Kitchen Partner
Kitchen Partners
