Low Sodium Al Pastor Street Tacos
Savor the bold flavors of Mexico with these Low Sodium Al Pastor Street Tacos—a lighter twist on the classic favorite. Juicy pork shoulder is marinated in a vibrant blend of guajillo chilies, achiote paste, pineapple, and aromatic spices, creating a symphony of smoky-sweet notes while minimizing sodium. These tacos are oven-roasted for tender, flavorful meat and paired with warm corn tortillas, a sprinkle of fresh cilantro and red onion, and a zesty squeeze of lime. Perfect for anyone seeking a heart-healthy yet authentic taco experience, this recipe is a deliciously guilt-free way to enjoy a Mexican street food classic.
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Recipe Information
Ingredients
- 2 pounds pork shoulder
- 1 cup, diced pineapple
- 4 cloves, minced garlic
- 1 cup white vinegar
- 4 whole, seeded and stemmed guajillo chilies
- 2 tablespoons achiote paste
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 0.5 teaspoon black pepper
- 2 tablespoons canola oil
- 12 small corn tortillas
- 1 medium, finely chopped red onion
- 0.5 cup, chopped fresh cilantro
- 2 whole, cut into wedges lime
Instructions
Cut the pork shoulder into thin, manageable slices, about 1/4 inch thick, and set aside.
In a small saucepan, bring 2 cups of water to boil and remove from heat.
Add the guajillo chilies to the hot water, submerge completely, and let them soak for about 15 minutes until softened.
In a blender, combine softened chilies, 1 cup of diced pineapple, minced garlic, white vinegar, achiote paste, ground cumin, dried oregano, and black pepper. Blend until smooth to form a marinade.
Place the sliced pork in a large bowl or a resealable plastic bag and pour the marinade over the pork slices. Ensure the pork is completely coated and refrigerate for at least 1 hour, ideally overnight.
Preheat your oven to 350°F (175°C).
In a large oven-safe skillet, heat the canola oil over medium-high heat. Sear the marinated pork slices in batches, cooking each side for about 2-3 minutes until browned.
Once all pork is seared, transfer the skillet to the preheated oven. Roast the pork for 1 hour, or until it is tender and cooked through.
Remove the pork from the oven and let it rest for 5-10 minutes before slicing into small strips suitable for tacos.
Warm the corn tortillas in a dry skillet over medium heat for about 1 minute on each side or until soft.
To assemble the tacos, place a portion of pork on each tortilla, top with chopped red onion and cilantro.
Serve with lime wedges for squeezing over the tacos before eating.
Nutrition Facts
Calories |
3353 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.9 g | 193% | |
| Saturated Fat | 41.4 g | 207% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 764 mg | 33% | |
| Total Carbohydrate | 235.8 g | 86% | |
| Dietary Fiber | 43.5 g | 155% | |
| Total Sugars | 30.4 g | ||
| Protein | 244.2 g | 488% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 621 mg | 48% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 5391 mg | 115% | |
*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.
