Keto Al Pastor Tacos
Satisfy your taco cravings while staying low-carb with these mouthwatering Keto Al Pastor Tacos! This recipe transforms the bold, smoky-sweet flavors of traditional al pastor into a keto-friendly masterpiece, featuring tender pork shoulder marinated in a zesty blend of ancho chili powder, pineapple juice, and warm spices like cumin and cinnamon. Baked to perfection for optimal tenderness with a crisp edge, the pork is served on refreshing jicama tortillas for a light, satisfying base. Topped with crunchy red onion, fresh cilantro, and a squeeze of lime, these tacos deliver all the vibrant flavors you love while being completely guilt-free. Perfect for keto enthusiasts and taco lovers alike, this dish makes for an easy, flavorful dinner that’s sure to impress!
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Recipe Information
Ingredients
- 2 pounds Pork shoulder
- 2 tablespoons Ancho chili powder
- 2 teaspoons Paprika
- 2 teaspoons Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Garlic powder
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Pineapple juice
- 0.25 cup Apple cider vinegar
- 2 tablespoons Olive oil
- 1 medium Red onion
- 12 pieces Jicama tortillas
- 0.5 cup Fresh cilantro
- 4 pieces Lime wedges
Instructions
Begin by slicing the pork shoulder into thin strips, around 1/4 inch thick.
In a large mixing bowl, combine ancho chili powder, paprika, cumin, oregano, garlic powder, cinnamon, salt, and black pepper.
Add the pineapple juice, apple cider vinegar, and olive oil to the spice mix and stir to create a marinade.
Add the pork strips to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 2 hours, or overnight for best results.
Preheat your oven to 350°F (175°C).
Place the marinated pork strips onto a baking sheet lined with parchment paper and spread them out evenly.
Bake in the preheated oven for approximately 1.5 to 2 hours, flipping halfway through, until the pork is tender and slightly crispy around the edges.
While the pork is baking, thinly slice the red onion and set aside.
Once the pork is finished, warm the jicama tortillas in a hot frying pan for a few seconds on each side.
To assemble the tacos, place a few strips of pork onto each jicama tortilla.
Top with sliced red onion and a sprinkle of fresh cilantro.
Serve the tacos with lime wedges on the side for squeezing over the top just before eating.
Nutrition Facts
Calories |
2412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.6 g | 178% | |
| Saturated Fat | 42.2 g | 211% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 3044 mg | 132% | |
| Total Carbohydrate | 50.5 g | 18% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 24.7 g | ||
| Protein | 219.0 g | 438% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 390 mg | 30% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 4222 mg | 90% | |
*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.
