Low Sodium Taco Al Pastor
Savor the bold, vibrant flavors of Mexico with this Low Sodium Taco Al Pastor recipe — a healthier twist on the traditional favorite. This dish features tender pork shoulder marinated in a delicious blend of pineapple juice, white vinegar, garlic, smoked paprika, cumin, and chili powder, delivering a tangy and smoky profile without added salt. Perfectly caramelized fresh pineapple adds a touch of natural sweetness, while fragrant cilantro and the zing of lime bring brightness to every bite. Served on low-sodium corn tortillas, these tacos are ideal for anyone seeking an irresistible yet heart-conscious meal. With minimal prep time and quick cooking, these tacos are perfect for weeknight dinners or casual gatherings.
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Recipe Information
Ingredients
- 1 pound Pork shoulder (thinly sliced)
- 1 cup Pineapple (fresh, diced)
- 0.5 cup Pineapple juice (freshly squeezed)
- 2 tablespoons White vinegar
- 3 cloves Garlic cloves (minced)
- 1 teaspoon Ground cumin
- 1.5 teaspoons Smoked paprika
- 1 teaspoon Chili powder (salt-free)
- 1 teaspoon Oregano (dried)
- 0.25 teaspoon Cinnamon (ground)
- 0.25 teaspoon Black pepper (freshly ground)
- 2 tablespoons Olive oil
- 8 pieces Corn tortillas (low sodium)
- 0.5 cup Red onion (thinly sliced)
- 0.25 cup Cilantro (chopped)
- 4 pieces Lime wedges
Instructions
In a mixing bowl, combine the pineapple juice, white vinegar, minced garlic, ground cumin, smoked paprika, chili powder, oregano, cinnamon, and black pepper to create the marinade.
Add the thinly sliced pork shoulder to the marinade, ensuring all pieces are well-coated. Cover and refrigerate for at least 2 hours, or ideally overnight, to let the flavors infuse.
When ready to cook, heat 1 tablespoon of olive oil in a large skillet or grill pan over medium-high heat.
Remove the pork from the marinade, allowing any excess to drip off, and cook in batches to avoid overcrowding the pan. Sear each side until browned and cooked through, about 2-3 minutes per side.
In the same skillet, add 1 tablespoon of olive oil and sauté the diced pineapple until caramelized, about 5 minutes. Remove from heat and set aside.
Warm the corn tortillas in a dry skillet or directly over a gas flame until pliable and slightly charred, about 30 seconds per side.
Assemble the tacos by layering the cooked pork, caramelized pineapple, red onion, and chopped cilantro onto each tortilla.
Serve with lime wedges on the side for an extra burst of fresh flavor.
Nutrition Facts
Calories |
2451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.2 g | 171% | |
| Saturated Fat | 37.9 g | 190% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 385 mg | 17% | |
| Total Carbohydrate | 223.1 g | 81% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 43.7 g | ||
| Protein | 107.6 g | 215% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 536 mg | 41% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 2532 mg | 54% | |
*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.
