Fish Tacos Al Pastor
35 min
15 min
30 min
Fish tacos are a staple in many coastal communities, offering a fresh and vibrant way to enjoy seafood. Pairing that with the rich, balanced flavors of Tacos Al Pastor brings together two traditions in a way that feels natural and effortless.Al Pastor seasoning is rooted in a blend of chili, garlic, spices, and a touch of pineapple for balance. It carries a story of influences, from Middle Eastern shawarma to the iconic street tacos of Mexico. This seasoning isn't just about flavor; it represents a fusion of cultures that have shaped modern Mexican cuisine.When using Spanglish Asadero Al Pastor seasoning with red snapper, it highlights the fish’s natural flavor without overpowering it. The seasoning adds depth, while the pineapple brings balance. Topped with fresh onion, cilantro, and a squeeze of lime, these tacos are simple yet satisfying. Salsa can add another layer if you like some heat.This dish feels familiar but has a unique edge. It’s a reminder of how food evolves when traditions meet creativity. Whether you're enjoying them on a busy weeknight or sharing them with friends, these Fish Tacos Al Pastor bring the best of both worlds to the table.Give it a try, and let the seasoning do the heavy lifting—it’s a flavorful experience with every bite.
Ingredients
- 1 lb Red Snapper, filleted
- 2 tbsp Spanglish Asadero Al Pastor Seasoning
- 1 cup Pineapple, diced
- 1/4 cup Fresh Cilantro, chopped
- 8 Corn Tortillas
- 1/2 cup Onion, finely chopped
- 2 tbsp Olive Oil
- Salt and Pepper, to taste
- Lime Wedges, for serving (optional)
- Salsa, for serving (optional)
Al Pastor
Directions
Prepare the Fish
- Rinse the red snapper fillets under cold water and pat them dry with paper towels.
- Season both sides of the fillets with the Spanglish Al Pastor seasoning, ensuring an even coating.
Pan Fry the Fish
- Heat the olive oil in a large skillet over medium-high heat.
- Once the oil is hot, add the seasoned red snapper fillets to the skillet.
- Cook the fillets for about 4-5 minutes on each side, or until the fish is opaque and flakes easily with a fork.
- Remove the fish from the skillet and set aside on a plate lined with paper towels to drain any excess oil.
Warm the Tortillas
- In a separate skillet, warm the corn tortillas over medium heat.
- Heat each tortilla for about 30 seconds on each side or until they are soft and pliable.
- Stack the warmed tortillas on a plate and cover them with a clean towel to keep them warm
Assemble the Tacos
- Flake the cooked red snapper into bite-sized pieces using a fork.
- Place a generous portion of the flaked fish onto each corn tortilla.
- Top the fish with diced pineapple, chopped cilantro, and finely chopped onion.
- Add a pinch of salt and pepper to taste.
Serve and Enjoy
- Serve the fish tacos immediately while the tortillas are still warm.
- Optional: Serve with lime wedges for an extra burst of flavor.
