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.