Keto Taco Al Pastor
Elevate your taco night with this flavorful, low-carb twist on a classic: Keto Taco Al Pastor. Perfect for those craving bold taste while staying keto-friendly, this recipe features tender marinated pork shoulder infused with a vibrant blend of ancho chili powder, cumin, oregano, garlic, and optional hints of pineapple for that signature sweetness—without the sugar. Grilled to perfection and served in crisp romaine lettuce wraps instead of traditional tortillas, these tacos are topped with fresh garnishes like avocado, radishes, and cilantro for a refreshing finish. Ready in under an hour, this dish is an excellent choice for satisfying your cravings while sticking to your dietary goals. Complete the meal with a squeeze of lime to brighten each bite and enjoy a delicious, guilt-free feast!
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Recipe Information
Ingredients
- 1 lb Pork shoulder (boneless, cut into thin slices)
- 2 tbsp Pineapple juice (unsweetened, optional for marinade)
- 2 tbsp White vinegar
- 2 tbsp Avocado oil
- 2 tbsp Ancho chili powder
- 1 tsp Ground cumin
- 1 tsp Dried oregano
- 2 cloves Garlic cloves (minced)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Sugar-free pineapple extract (optional, for added flavor)
- 12 leaves Romaine lettuce leaves (for taco wraps)
- 3 radishes Radishes (thinly sliced, for garnish)
- 1 avocado Avocado (sliced)
- 3 tbsp Cilantro (chopped)
- 4 wedges Lime wedges
Instructions
In a medium bowl, combine pineapple juice, white vinegar, avocado oil, ancho chili powder, ground cumin, dried oregano, minced garlic, salt, black pepper, and optional sugar-free pineapple extract. Mix well to create the marinade.
Add the sliced pork shoulder to the marinade, ensuring all pieces are evenly coated. Cover and refrigerate for at least 2 hours (or up to overnight for more flavor).
Preheat a grill or stovetop grill pan over medium-high heat.
Remove the pork slices from the marinade, shaking off any excess. Grill the pork slices for 3-4 minutes per side, or until they are slightly charred and fully cooked through.
While the pork is resting, prepare the taco wraps by rinsing and drying the romaine lettuce leaves. Set aside.
Slice the grilled pork into thin, bite-sized strips.
Assemble the tacos by placing the grilled pork strips into the lettuce wraps and topping with sliced radishes, avocado slices, and a sprinkle of chopped cilantro.
Serve with lime wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
1720 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.5 g | 183% | |
| Saturated Fat | 39.1 g | 196% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 2683 mg | 117% | |
| Total Carbohydrate | 34.0 g | 12% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 5.3 g | ||
| Protein | 88.5 g | 177% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 173 mg | 13% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2659 mg | 57% | |
*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.
