Mediterranean Diet Al Pastor Tacos
Experience the vibrant fusion of flavors with Mediterranean Diet Al Pastor Tacos, a healthful twist on the classic Mexican dish that’s perfect for taco night. Tender boneless chicken thighs are marinated in a robust blend of red wine vinegar, extra virgin olive oil, garlic, and warm spices like cumin and smoked paprika, then caramelized to perfection. This recipe swaps pork for chicken and incorporates fresh, nutrient-packed ingredients like pineapple, red onion, and Greek yogurt for a creamy, tangy garnish. Served on warm corn tortillas and topped with fresh cilantro and a zesty squeeze of lime, these tacos deliver bold, balanced flavor while aligning with Mediterranean diet principles. Ready in under an hour, these versatile tacos are equally great for family dinners or casual entertaining.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons extra virgin olive oil
- 1 cup fresh pineapple, cubed
- 0.5 medium red onion, thinly sliced
- 2 tablespoons red wine vinegar
- 3 cloves minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon sweet smoked paprika
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 8 small corn tortillas
- 0.25 cup fresh cilantro, chopped
- 1 whole lime, cut into wedges
- 0.5 cup Greek yogurt
Instructions
In a medium bowl, combine extra virgin olive oil, red wine vinegar, minced garlic, dried oregano, ground cumin, ground coriander, sweet smoked paprika, kosher salt, and black pepper.
Cut the chicken thighs into small strips. Add the chicken to the bowl with the marinade, coating each piece well. Let it marinate for at least 30 minutes in the refrigerator for best results.
Preheat a skillet over medium-high heat. Add the chicken along with the marinade and cook for about 8-10 minutes until the chicken is cooked through and starts to caramelize.
Remove the chicken from the skillet and add the diced pineapple and sliced red onion. Cook for 3-4 minutes until the pineapple begins to caramelize and the onions soften.
Warm the corn tortillas on a separate skillet or directly over a gas flame on both sides until pliable.
Assemble the tacos by placing some of the chicken mixture into each tortilla, followed by the pineapple and onion mixture. Top with chopped cilantro.
Serve with a dollop of Greek yogurt for additional creaminess and lime wedges for a zesty squeeze before eating.
Nutrition Facts
Calories |
2000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.3 g | 114% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 573 mg | 191% | |
| Sodium | 1285 mg | 56% | |
| Total Carbohydrate | 162.4 g | 59% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 33.2 g | ||
| Protein | 148.5 g | 297% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 449 mg | 35% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 2299 mg | 49% | |
*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.
