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Al Pastor Style Alaska Pollock Tacos

Al Pastor Style Alaska Pollock Tacos
Alaska pollock takes on all the flavor and punch of the original spit roasted al pastor street taco when marinated with this bold chili and achiote marinade.
  • Prep Time: 20 minutes (Does not include marinating time for fish)
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Servings: 6
  • Yield: 6 (6 oz) servings (2 tacos per serving)


  • Taco ingredients

  • 6 wild Alaska pollock fillets, 6 ounces each
  • 12 corn tortillas
  • 4 tablespoons vegetable oil (for grill)
  • 1 lime, sliced in wedges
  • Cilantro leaves, for garnish
  • Al Pastor marinade

  • 1 1/2 tablespoons achiote paste
  • 1 tablespoon guajillo chili powder
  • ½ tablespoon chipotle chili powder
  • ½ tablespoon granulated garlic powder
  • ½ tablespoon Mexican oregano
  • ½ tablespoon cumin
  • ½ tablespoon salt
  • ½ tablespoon pepper
  • ½ cup pineapple juice
  • ⅓ cup white vinegar
  • Pineapple Pico de Gallo: (Can be made up to 4 hours ahead )

  • 1 cup fresh pineapple, small dice
  • ½ cup onion, diced
  • ¼ cup cilantro, chopped
  • 1 jalapeño, diced with seeds removed
  • 1 tablespoon lime juice
  • ¼ teaspoon salt
Recipe courtesy of Chef Ann Kim


  1. Step 1 Make the marinade

    Add all ingredients to a bowl then mix to combine. Use the back of a medium sized spoon to press the achiote paste into the marinade until it is fully incorporated (no lumps). Set aside.


  2. Step 2 Marinate the fish

    Thaw the pollock, if frozen. Pat dry with paper towels. Slice each 6 oz. fillet in half then place fillets in a medium bowl. Pour marinade over the fish and gently toss to fully coat fillets. Cover and refrigerate for 2 hours or up to overnight.

  3. Step 3 Make the pico de gallo

    Add all ingredients into a mixing bowl then fold ingredients together. Set aside.

  4. Step 4 Cook the fish

    Brush your clean grill grates with oil. Preheat grill to medium high (375-400F). Grill fish about 2 minutes per side or until the marinade starts to dry and the fish easily releases. Using a fish spatula, carefully turn fish over. Cook fillets on second side another 2 minutes or until the flesh flakes easily with a fork. Transfer to a plate.

  5. Step 5 Assemble the taco

    Heat flat top or cast iron skillet on high temp. Heat tortillas for about 15 seconds on each side. Place a fillet on each doubled tortilla. Spoon on the pineapple pico and extra cilantro leaves. Serve with a wedge of lime.

Recipe courtesy of Chef Ann Kim