5 ratings

Alaska Pollock Jerk Tacos

Alaskan pollock is a great, tender white fish to use for fish tacos — especially when it’s in season

Caribbean jerk seasoning can vary quite dramatically in heat so it may be necessary to adjust the seasoning to your own taste. 

Recipe courtesy of Alaska Seafood.


  • 1/2 small fresh pineapple, cut lengthwise OR 4 slices canned, drained pineapple rings, cut in half
  • 1 Pound Alaska Pollock fillets, fresh, thawed or frozen
  • 1 Teaspoon jerk seasoning rub
  • 8 small (6 to 7-inch) yellow corn tortillas, warmed
  • 1 Tablespoon olive, canola, peanut or grapeseed oil
  • 2 Cups arugula or spinach leaves (or 2 cups prepared favorite coleslaw)
  • 1/2 lime, cut into wedges


Peel and core fresh pineapple half; cut into 8 equal slices.  Using a stovetop grill pan, grill pineapple slices for 2 to 3 minutes on each side over medium heat until browned.  Remove from heat, set aside.

Rinse any ice from frozen Alaska pollock under cold water; pat dry with paper towel.  Sprinkle jerk seasoning on both sides of each fillet.  In a heavy nonstick skillet, heat oil over medium heat; add fillets to pan and cook 3 to 4 minutes, until browned.  Shake pan occasionally to keep fish from sticking.  

Turn fillets over and cover pan tightly with a lid. Cook an additional 3 to 4 minutes for frozen Alaska Pollock or 2 to 3 minutes for fresh/thawed fish. Cook the fish just until it is opaque throughout.

To serve, layer 1/4 cup arugula (or slaw), a pineapple slice, and 1/2 of a fish fillet onto each tortilla.  Squeeze lime wedge over fillet.