Mediterranean Diet Taco Al Pastor
Indulge in the bold and refreshing flavors of this Mediterranean Diet Taco Al Pastor, a lighter twist on the traditional Mexican favorite. Perfectly spiced boneless chicken thighs are marinated in a blend of apple cider vinegar, smoked paprika, cumin, and chipotle chili powder, then seared to perfection alongside juicy caramelized pineapple. Topped with crisp shredded cabbage, red onion, and a sprinkle of fresh cilantro, these tacos deliver a vibrant medley of textures and tastes. Served on whole wheat or corn tortillas and paired with zesty lime wedges, they're a healthy, satisfying meal that's ready in just 40 minutes. Whether you're embracing the Mediterranean diet or simply craving a flavorful taco night, this recipe is sure to become a household favorite.
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Recipe Information
Ingredients
- 500 grams boneless skinless chicken thighs
- 200 grams fresh pineapple, diced
- 1 medium red onion, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons extra virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon chipotle chili powder
- 2 tablespoons apple cider vinegar
- 2 tablespoons fresh cilantro, chopped
- 6 small whole wheat or corn tortillas
- 100 grams shredded green cabbage
- 2 whole lime wedges
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
In a mixing bowl, prepare the marinade by combining olive oil, apple cider vinegar, cumin, smoked paprika, oregano, chipotle chili powder, minced garlic, sea salt, and black pepper. Stir to combine.
Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 15 minutes for the flavors to meld.
While the chicken is marinating, prepare the toppings by shredding the cabbage, dicing the pineapple, and chopping the red onion and cilantro.
Heat a non-stick skillet or cast-iron pan over medium heat. Add the marinated chicken to the hot skillet and cook for about 8–10 minutes, stirring occasionally, until fully cooked and lightly charred.
Add the diced pineapple to the skillet during the last 3 minutes of cooking, allowing it to caramelize slightly.
Warm the tortillas in a dry skillet or oven for a few seconds on each side to make them pliable.
Assemble the tacos by placing a handful of cooked chicken and pineapple mixture on each tortilla. Top with shredded cabbage, chopped red onions, and fresh cilantro.
Serve with lime wedges on the side for an extra burst of freshness.
Nutrition Facts
Calories |
1758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.7 g | 101% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 424 mg | 141% | |
| Sodium | 4053 mg | 176% | |
| Total Carbohydrate | 183.4 g | 67% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 34.4 g | ||
| Protein | 105.3 g | 211% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 447 mg | 34% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 2418 mg | 51% | |
*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.
