Halibut al pastor tacos

By Jason Skrobar
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Creamy, sweet, savoury and nutritious!



  • 3 lbs halibut, cut into strips
  • 1/2 white onion, coarsely chopped
  • 1/2 pineapple, peeled and coarsely chopped
  • 1/4 cup lime juice
  • 3 garlic cloves
  • 1/4 cup chili powder
  • 1 tablespoon cumin
  • 2 chipotle peppers in adobo, and a few spoonfuls of the adobo sauce
  • 1 tablespoon salt
  • 1/2 pineapple peeled and cut into rings for grilling
  • 1/2 red onion, diced
  • Picked cilantro
  • 1 package, 6” flour tortillas


  1. To a blender add chopped onion and pineapple, lime juice, garlic, chilli powder, cumin, chipotle peppers and adobo sauce and salt. Blend until smooth.
  2. Add halibut strips to a baking dish and cover with al pastor sauce, reserving 1/2 cup for serving. Let fish marinate for three hours, covered in the fridge.
  3. Once the fish has marinated, grill for four to five mins per side.
  4. Once the fish is grilled, throw the pineapple rings on the grill and get some good char marks on either side, about three to four mins per side and then roughly chop it.
  5. Warm tortillas in a dry hot pan for about a minute per side, making sure to keep the tortilla moving so it does not burn.
  6. Top with a strip or two of the fish, some grilled pineapple, a drizzle of the al pastor sauce, a scattering of diced red onion and a few sprigs of cilantro.


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