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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.
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Live, interactive cooking with a professional chef who keeps things approachable and fun.
We’ll send the recipe ahead of time so you can prep, test it out, or just come ready with questions.
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After the live class, the full recipe and class replay will be available in Past Classes page.