Al Pastor Shrimp Tacos with Spanglish Asadero Al Pastor Seasoning
Al Pastor Shrimp Tacos with Spanglish Asadero Al Pastor Seasoning
Al pastor shrimp tacos fix a real gap in the weeknight taco rotation: the al pastor flavor profile, ancho chili, pineapple, garlic, applied to shrimp, done in 25 minutes.
Weekend flavors on a weeknight clock; that trade runs all through our weeknight dinner recipes.
The foundation is Spanglish Asadero Al Pastor Seasoning, ancho chili, garlic, cumin, and a whisper of pineapple, pressed into the shrimp during a quick marinade. Five to ten minutes is enough time for the seasoning to penetrate past the surface. That’s the difference between shrimp that’s seasoned on the outside and shrimp that tastes like al pastor through every bite.
The recipe runs four components: marinated shrimp seared in a skillet, caramelized pineapple from the same pan, a carrot slaw that brings crunch and brightness, and refried black beans spread directly on the tortilla as the base. Each piece pulls weight. Nothing is filler.
Build the slaw first. Shredded carrots, cherry tomatoes, red onion, cilantro, lime juice, let it sit while the shrimp marinates. By the time everything else is ready, the slaw has come together. It’s not a garnish; it’s the counterbalance to the beans and the heat of the seasoning.
Watch the shrimp. Pink and opaque is the signal, 2 to 3 minutes per side over medium heat. Pull immediately. Overcooked shrimp loses its snap, and no seasoning fixes that.
One minute in the same skillet for the pineapple. High heat, slight caramelization. You want the sweetness concentrated, not stewed.
Spread refried black beans directly on the warm tortilla before layering everything else. It acts as the base that keeps the slaw and shrimp in place, and adds richness the shrimp alone doesn’t have.
25 minutes, four servings. Scales cleanly.
Flavor First.
AL PASTOR SHRIMP TACOS
Ingredients
Equipment
Method
- Prep: Pat shrimp dry with paper towels. In a bowl, toss shrimp with lime juice, minced garlic, and Spanglish Asadero Al Pastor Seasoning. Let marinate 5–10 minutes.
- In a separate bowl, combine shredded carrots, sliced cherry tomatoes, diced red onion, chopped cilantro, and lime juice. Mix well and season with salt and pepper. Set aside.
- Heat olive oil in a large skillet over medium heat. Add shrimp in a single layer (work in batches if needed). Sear 2–3 minutes per side until pink and cooked through. Remove and set aside.
- In the same skillet, add diced pineapple and cook 1–2 minutes until slightly caramelized.
- Warm refried black beans in the microwave (cover with a damp paper towel).
- Warm corn tortillas in a dry skillet or wrapped in a damp paper towel in the microwave for 20–30 seconds.
- Assemble: Spread a layer of refried black beans on each tortilla. Top with carrot slaw, cooked shrimp, and caramelized pineapple. Add guacamole, sour cream, or cheese if desired.
- Serve immediately with lime wedges.
- PRO TIPS & DIAL-INS
- Spanglish Asadero Al Pastor Seasoning brings the perfect sweet-smoky-pineapple flavor to shrimp — don’t skip the quick 5–10 minute marinate.
- Don’t overcook shrimp: They cook very fast. Pull them as soon as they turn pink and opaque.
- Extra char: For more al pastor vibe, cook the shrimp and pineapple on a hot grill or cast iron griddle.
- Make-ahead: Prep the carrot slaw up to 4 hours ahead. Cook shrimp and pineapple right before serving.
Nutrition
Notes
- Marinate, but don’t overdo it — 5–10 minutes in the al pastor seasoning is enough. The lime acid in the marinade starts cooking the shrimp if you push past 15 minutes. Set a timer.
- Pull the shrimp early — They’re done the moment they turn pink and opaque. 2–3 minutes per side at medium heat. They carry over from residual heat, so err on the side of pulling early.
- Use a hot pan, not high heat — Medium heat in a cast iron or stainless skillet builds sear without burning the garlic. Non-stick won’t give you the color or the fond.
- Caramelize the pineapple fast — Same skillet, one to two minutes on high heat after the shrimp is out. Color and concentration, not softness.
- Build the slaw first — It gets better as it sits. Make it before the shrimp marinade even starts.
- Spread the beans on the tortilla, don’t scoop — A layer of refried black beans directly on the warm tortilla acts as adhesive for everything else and adds body the shrimp alone doesn’t have.
- Serve straight from the pan with warm corn tortillas and let people assemble their own. The slaw, shrimp, and pineapple are best layered fresh.
- Mexican rice works as a side if you want a fuller plate. A lime-dressed cabbage slaw alongside extends the table without repeating what’s already in the taco. Pickled red onions, if you have them, add a sharp contrast to the sweet pineapple.
- For a group, keep the shrimp and pineapple warm in a covered skillet over low heat while the table assembles. Set the slaw, beans, and tortillas on the side — build-your-own moves faster with a crowd.
- Store components separately. Cooked shrimp and caramelized pineapple will keep in an airtight container in the refrigerator for up to 2 days. The carrot slaw holds for up to 3 days but softens over time — it’s best the first day.
- Reheat shrimp in a skillet over medium heat with a small splash of water or broth. 60 to 90 seconds is enough. Don’t use high heat — it overcooks the shrimp and fades the seasoning.
- Warm tortillas fresh each time. Don’t pre-assemble tacos for storage — keep everything separate and build to order.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
How do you keep al pastor shrimp from getting rubbery?
Pull them off the heat the moment they turn pink and opaque. That’s 2–3 minutes per side at medium heat. Shrimp carry over from residual heat, so pulling early is always the right call.
Can I grill al pastor shrimp tacos instead of using a skillet?
Yes. Get the grill to 400°F and cook the shrimp directly on the grates or in a grill basket, 2–3 minutes per side. Grill the pineapple slices at the same time for more char and a deeper sweet-smoky note.
What can I use instead of Spanglish Asadero Al Pastor Seasoning?
The ingredients list has an exact sub: 1 tsp ancho chili powder, ½ tsp garlic powder, ½ tsp cumin, ¼ tsp oregano, ¼ tsp cinnamon, ¼ tsp salt, 1 tsp pineapple juice. It replicates the core profile closely. The real blend is worth tracking down for future batches.
Can I make any part of this ahead?
The carrot slaw holds well for up to 4 hours in the fridge and improves as it sits. Everything else is best made fresh, the shrimp takes under 5 minutes and loses texture when reheated.
Are corn tortillas gluten-free?
Pure corn tortillas are. Check the label, some brands blend in wheat flour. If you’re cooking for someone with a gluten sensitivity or celiac, verify the specific brand before buying.
More like this: Taco Recipes · Shrimp Recipes · Fish & Seafood Recipes · Summer Grilling Recipes · Kinder’s Recipes
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