Dairy-Free Al Pastor Taco
Experience the bold, vibrant flavors of these Dairy-Free Al Pastor Tacos—a deliciously modern twist on a beloved Mexican classic! Featuring tender, perfectly marinated pork shoulder infused with pineapple juice, achiote paste, and a medley of smoky, zesty spices, this recipe is a tantalizing feast for the senses. The grilled pork is paired with caramelized pineapple slices and fresh toppings like red onion, cilantro, and a squeeze of lime for an irresistible balance of sweet, savory, and tangy flavors, all served on warm corn tortillas. With no dairy in sight, these tacos are perfect for those with dietary restrictions, while still delivering authentic, restaurant-quality flavor. Whether you're hosting taco night or simply craving a flavorful meal, these Al Pastor Tacos are sure to impress!
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Recipe Information
Ingredients
- 2 pounds Pork shoulder
- 1 cup Pineapple juice
- 0.25 cup White vinegar
- 0.25 cup Orange juice
- 3 tablespoons Achiote paste
- 4 large, minced Garlic cloves
- 1 teaspoon Dried oregano
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 12 Corn tortillas
- 1 small Pineapple, sliced
- 0.5 Red onion, thinly sliced
- 0.5 cup Fresh cilantro, chopped
- 2 Lime, cut into wedges
Instructions
Cut the pork shoulder into thick slices, approximately 1/2 inch thick.
In a large mixing bowl, combine the pineapple juice, white vinegar, orange juice, achiote paste, minced garlic, oregano, cumin, smoked paprika, chili powder, salt, and black pepper. Mix well to form the marinade.
Add the pork slices to the marinade, ensuring each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
Preheat your grill to medium-high heat. Lightly oil the grates with a bit of olive oil to prevent sticking.
Grill the marinated pork slices for about 6-8 minutes on each side, or until fully cooked and slightly charred. Once cooked, remove from the grill and let rest for a few minutes before slicing into bite-sized pieces.
While the pork is resting, grill the pineapple slices until they are caramelized and have grill marks, about 3 minutes on each side.
Warm the corn tortillas on the grill for about 30 seconds on each side until pliable.
To assemble the tacos, place some pork and a few pieces of grilled pineapple onto each tortilla. Top with red onion slices and fresh cilantro.
Serve the tacos with lime wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
3885 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.5 g | 199% | |
| Saturated Fat | 44.2 g | 221% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 3206 mg | 139% | |
| Total Carbohydrate | 354.9 g | 129% | |
| Dietary Fiber | 51.1 g | 182% | |
| Total Sugars | 57.8 g | ||
| Protein | 256.5 g | 513% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 753 mg | 58% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 5203 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
