Pan-Seared Fish Tacos al Pastor with Spanglish Al Pastor Seasoning
Pan-Seared Fish Tacos al Pastor with Spanglish Al Pastor Seasoning
Al pastor was built for pork. This version puts that same charred-ancho-pineapple profile on red snapper, and it earns it.
The lighter half of taco night in our weeknight dinner recipes shortlist.
The play is efficient: Spanglish Al Pastor Seasoning coats the fish, a ripping hot skillet builds a real crust, and fresh pineapple does what it’s always done on al pastor, cuts the richness with acid and a hit of sweetness. You’re building a taco that tastes like it came off a trompo in the time it takes to heat the pan.
Red snapper is the right fish here. It holds firm in the skillet, doesn’t fall apart when you flip it, and flakes clean for taco assembly. Get the olive oil genuinely hot before the fish touches the pan, you want an immediate sizzle when it lands. Four to five minutes per side, undisturbed. Let the crust form. That color on the outside is what carries flavor into every bite.
Spanglish Al Pastor Seasoning handles the layered work: guajillo, ancho, achiote, cumin, the warm spice stack at the core of al pastor that would take 20 minutes to build from scratch. Two tablespoons, even coat on both sides, and you’re done with the seasoning step.
Assembly follows the al pastor tradition: diced pineapple, chopped cilantro, finely cut white onion. That trio exists for a reason, it balances the spiced fish and makes each taco complete. Corn tortillas warmed until soft and pliable, not brittle. A lime wedge on the side is non-negotiable.
This is the fish taco that actually tastes like al pastor.
Flavor First.
FISH TACOS AL PASTOR
Ingredients
Equipment
Method
- Rinse fish fillets under cold water and pat dry with paper towels.
- Season both sides of each fillet generously with Spanglish Asadero Al Pastor Seasoning.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Place fillets in the skillet (do not overcrowd—cook in batches if needed). Cook 3–4 minutes per side until golden brown and fish flakes easily with a fork.
- Remove fillets to a paper towel-lined plate to drain excess oil.
- Warm corn tortillas in a dry skillet over medium heat, 30–60 seconds per side until soft and lightly charred.
- Place one cooked fillet in each warmed tortilla.
- Top each taco with diced fresh pineapple, diced white onion, and finely chopped cilantro.
- Serve immediately with lime wedges.
Nutrition
Notes
- Grill the pineapple — Char the pineapple in a dry pan or on the grill before dicing. The caramelization adds a smoky sweetness that raw pineapple can’t match, and it deepens the al pastor flavor in every bite.
- Get the pan genuinely hot — The oil should shimmer before the fish goes in. A proper sear builds a crust that keeps the fish from sticking and adds the flavor depth the dish needs.
- Don’t move the fish — Once the fillet hits the pan, leave it alone. Moving it early breaks the crust before it sets. It releases on its own after 4–5 minutes when it’s ready to flip.
- Pat the fish dry before seasoning — Moisture on the surface steams instead of sears. Pat both sides thoroughly with paper towels before the Spanglish Al Pastor Seasoning goes on.
- Warm tortillas right before serving — A dry cast iron or comal over medium heat, 30 seconds per side. Cover with a clean towel immediately to keep them soft while you finish assembly.
- Double stack the tortillas — Corn tortillas tear under a loaded fill. Two per taco gives you the structure to hold the fish, pineapple, and toppings without a blowout.
- Serve these straight off the skillet — the crust on the fish softens fast once it’s off the heat.
- The standard build: flaked red snapper on doubled corn tortillas, diced pineapple, white onion, cilantro, a squeeze of lime. The Spanglish Al Pastor Seasoning is doing the heavy lifting; don’t bury it with too many additions.
- If you want to extend the spread, add a charred jalapeño salsa or tomatillo verde on the side. The acidity in both plays well against the al pastor spice. A thin layer of crema on the tortilla before the fish bridges the pineapple and the heat.
- For a full plate: Mexican rice, black beans, or elote alongside. Plan four tacos per person if people are loading the tortillas.
- Keep the components separate. Cooked red snapper stores in an airtight container in the refrigerator for up to 2 days. Don’t refrigerate assembled tacos — the tortillas go soggy and the fish loses its texture.
- Reheat the fish in a dry skillet over medium heat for 2–3 minutes per side, or in the oven at 325°F for about 8 minutes. Avoid the microwave if you want to preserve any crust on the exterior.
- Pineapple, cilantro, and onion store separately in the refrigerator for up to 3 days. Tortillas keep best at room temperature in their original packaging — warm fresh before serving.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
What fish works best for fish tacos al pastor?
Red snapper is the go-to. It holds firm in the skillet, flakes clean, and takes bold seasoning without disappearing. Mahi-mahi and tilapia are solid alternatives. Skip delicate white fish like sole, it falls apart when you flip it.
What is Spanglish Al Pastor Seasoning?
A spice blend built on guajillo, ancho, achiote, and cumin, the core flavors in traditional al pastor. It handles the complex spice-building in two tablespoons so you’re not sourcing and toasting dried chiles from scratch.
Can I grill the fish instead of pan-searing?
Yes. Brush the fillets with olive oil, season the same way, and grill over medium-high heat for 4–5 minutes per side. Use a fish grill basket or a well-oiled grate to keep the fillets intact during the flip.
How do I know when the fish is fully cooked?
It’s done when it turns opaque through the thickest part and flakes easily when pressed with a fork. Internal temperature should hit 145°F.
Do I need corn tortillas, or can I use flour?
Corn is traditional for al pastor and holds up better under wet toppings. Flour works if that’s your preference, but the slight nuttiness in corn tortillas adds to the overall profile.
Can I prep any of this ahead of time?
Cook the fish up to 30 minutes ahead and keep it warm on a sheet pan in a 200°F oven. All toppings can be prepped hours in advance. Warm the tortillas to order, that’s the one step you don’t front-load.
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