Low Fat Taco Al Pastor
Experience the vibrant flavors of Mexico with this lightened-up version of Taco Al Pastor! Our Low Fat Taco Al Pastor recipe swaps the traditional pork for tender, boneless chicken breast marinated in a zesty blend of apple cider vinegar, freshly squeezed orange juice, garlic, and smoky spices like chipotle chili powder and paprika. The juicy bursts of fresh pineapple added during cooking bring a delightful sweetness that perfectly complements the savory chicken. Served on warm corn tortillas and topped with crisp white onion, fragrant cilantro, and a squeeze of lime, these tacos make for a quick, satisfying meal that’s lower in fat but full of flavor. With just 15 minutes of prep, this wholesome dish is perfect for weeknight dinners or impressing guests at your next fiesta!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces (boneless, skinless, about 8 oz each) Chicken breast
- 1 cup (diced fresh) Pineapple
- 2 tablespoons Apple cider vinegar
- 0.25 cup (freshly squeezed) Orange juice
- 2 cloves (minced) Garlic
- 1 teaspoon Chipotle chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 1 second (or light mist) Olive oil cooking spray
- 6 pieces (6-inch, warmed) Corn tortillas
- 0.25 cup (diced) White onion
- 0.25 cup (chopped, fresh) Cilantro
- 3 pieces (for serving) Lime wedges
Instructions
Cut the chicken breast into thin strips or small bite-sized pieces and set aside.
In a medium bowl, combine the apple cider vinegar, fresh orange juice, minced garlic, chipotle chili powder, ground cumin, paprika, dried oregano, and salt. Whisk until smooth to form the marinade.
Add the chicken pieces to the marinade and toss to coat evenly. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
While the chicken marinates, dice the fresh pineapple, onion, and cilantro, and prepare the lime wedges. Set aside for assembly later.
Heat a large nonstick skillet over medium heat and lightly coat with olive oil cooking spray. Add the marinated chicken to the skillet, cooking for 6-8 minutes, stirring occasionally, until the chicken is fully cooked and no longer pink in the center.
Add the diced pineapple to the skillet with the cooked chicken and stir to combine. Allow the pineapple to warm through, about 2-3 minutes.
Warm the corn tortillas by lightly heating them in a dry skillet or directly over a low flame, flipping every 10 seconds.
Assemble the tacos by dividing the chicken and pineapple mixture evenly among the tortillas. Top with diced onion and fresh cilantro.
Serve immediately with lime wedges on the side for squeezing over the tacos.
Nutrition Facts
Calories |
1222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.8 g | 29% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 2855 mg | 124% | |
| Total Carbohydrate | 118.2 g | 43% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 25.8 g | ||
| Protein | 141.1 g | 282% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 252 mg | 19% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2143 mg | 46% | |
*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.
