Low Fat Al Pastor Tacos
Take your taco night to the next level with these irresistible Low Fat Al Pastor Tacos! This lighter twist on the classic Mexican favorite features tender strips of lean pork tenderloin marinated in a bold blend of ancho chili powder, smoky paprika, cumin, and lime juice. Sweet pineapple chunks add caramelized richness, perfectly balancing the savory spices. Served on warm corn tortillas and topped with fresh cilantro and crisp red onions, these tacos deliver all the authentic al pastor flavors with a healthy twist. Ready in under an hour, this quick-and-easy recipe is perfect for busy weeknights or a guilt-free treat for your next fiesta.
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Recipe Information
Ingredients
- 500 grams Lean pork tenderloin
- 200 grams Pineapple chunks
- 1 tablespoon Ancho chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Oregano
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 2 tablespoons Low sodium soy sauce
- 2 tablespoons Fresh lime juice
- 1 teaspoon Olive oil
- 8 pieces Corn tortillas
- 0.25 cup Fresh cilantro
- 0.5 medium Red onion
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
Instructions
Trim excess fat from the pork tenderloin and slice it into thin strips about 2 cm wide.
In a mixing bowl, combine ancho chili powder, ground cumin, oregano, garlic powder, onion powder, paprika, low sodium soy sauce, fresh lime juice, olive oil, salt, and pepper. Mix well.
Add the pork strips to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 30 minutes or up to 8 hours for more flavor.
While the pork is marinating, slice the red onion into thin rings. Chop the cilantro finely. Set aside.
After marinating, heat a non-stick pan over medium-high heat. Add the marinated pork strips and cook for 5-7 minutes or until thoroughly cooked, stirring occasionally.
Add the pineapple chunks to the pan and cook for an additional 3 minutes until they are slightly caramelized and heated through.
While the pork and pineapple are cooking, warm the corn tortillas on a separate skillet or in the microwave until soft and pliable.
Assemble the tacos by placing cooked pork and pineapple mixture onto each corn tortilla, then topping with fresh cilantro and sliced red onion.
Serve immediately with additional lime wedges if desired.
Nutrition Facts
Calories |
1921 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.0 g | 58% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 310 mg | 103% | |
| Sodium | 2730 mg | 119% | |
| Total Carbohydrate | 220.5 g | 80% | |
| Dietary Fiber | 34.4 g | 123% | |
| Total Sugars | 26.9 g | ||
| Protein | 160.5 g | 321% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 358 mg | 28% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 3505 mg | 75% | |
*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.
