Low Sodium Al Pastor Taco
Savor the vibrant flavors of these Low Sodium Al Pastor Tacos, a healthier spin on the beloved Mexican classic that's perfect for anyone watching their salt intake. This recipe uses tender, marinated pork shoulder infused with a zesty blend of achiote paste, pineapple and orange juices, smoky chipotle, and aromatic spices. The meat is grilled to perfection, delivering a delightful char and juicy, bold flavor with every bite. Topped with sweet, fresh pineapple, crisp red onion, and fragrant cilantro, these tacos strike a perfect balance between savory, smoky, and refreshing. Nestled in warm corn tortillas and paired with a squeeze of lime, these tacos are a delicious, guilt-free way to enjoy authentic al pastor goodness. Ready in just under 2 hours (including prep and cook time), this recipe makes a great family dinner or party dish that won't compromise on flavor or health! Keywords: low sodium recipes, al pastor tacos, healthy Mexican recipes, grilled pork tacos, homemade taco recipe.
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Recipe Information
Ingredients
- 2 pounds Pork shoulder
- 2 tablespoons Achiote paste
- 1 cup Pineapple juice
- 2 tablespoons White vinegar
- 1 cup Orange juice
- 1 pepper Chipotle pepper in adobo sauce
- 4 cloves Garlic cloves
- 2 teaspoons Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Black pepper
- 1 cup Fresh pineapple, diced
- 12 pieces Corn tortillas
- 1 Red onion, finely chopped
- 0.5 cup Fresh cilantro, chopped
- 2 pieces Lime wedges
Instructions
Cut the pork shoulder into thin slices, about 1/8 inch thick.
In a blender, combine the achiote paste, pineapple juice, white vinegar, orange juice, chipotle pepper in adobo, garlic cloves, ground cumin, dried oregano, and black pepper. Blend until smooth to form the marinade.
Pour the marinade over the sliced pork, ensuring all pieces are well coated. Cover and marinate in the fridge for at least 2 hours, preferably overnight for the best flavor.
Preheat your grill to medium-high heat. If using a stovetop, preheat a large skillet over medium-high heat.
Grill or cook the marinated pork slices, about 3-4 minutes per side, until nicely charred and cooked through. Remove from the heat and allow to rest for a few minutes.
While the pork is resting, warm the corn tortillas on the grill or in a dry skillet until they are pliable.
Chop the grilled pork into small, taco-friendly pieces.
Assemble the tacos by placing a portion of the chopped pork onto each warm tortilla. Top with diced fresh pineapple, finely chopped red onion, and fresh cilantro.
Serve the tacos immediately with lime wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
3762 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.4 g | 165% | |
| Saturated Fat | 40.0 g | 200% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 922 mg | 40% | |
| Total Carbohydrate | 382.2 g | 139% | |
| Dietary Fiber | 51.0 g | 182% | |
| Total Sugars | 89.8 g | ||
| Protein | 258.4 g | 517% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 773 mg | 59% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 5697 mg | 121% | |
*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.
