Paleo Adobada Tacos
Indulge in the bold, smoky flavors of Paleo Adobada Tacos, a healthy twist on a Mexican classic. This recipe features succulent pork shoulder marinated in a vibrant, homemade adobo sauce made from dried guajillo and ancho chiles, garlic, orange juice, and aromatic spices. The pork is slow-roasted to perfection, delivering tender, juicy meat that’s bursting with rich, earthy notes. Served on crisp lettuce leaves instead of tortillas, these tacos are gluten-free, grain-free, and perfect for a paleo lifestyle. Topped with creamy avocado, crunchy red onion, fresh cilantro, and a squeeze of lime, each bite is a refreshing blend of textures and flavors. Whether you're meal-prepping or hosting a taco night, these Paleo Adobada Tacos are sure to impress with their wholesome ingredients and irresistible taste.
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Recipe Information
Ingredients
- 2 pounds pork shoulder
- 4 pieces dried guajillo chiles
- 2 pieces dried ancho chiles
- 1 cup white vinegar
- 1 cup orange juice
- 4 pieces garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 pieces lettuce leaves
- 1 unit ripe avocado
- 0.5 unit red onion
- 0.5 cup fresh cilantro
- 1 unit lime
Instructions
Start by preparing the chiles. Remove stems and seeds from the guajillo and ancho chiles.
In a bowl, soak the chiles in hot water for about 15 minutes until they are soft and pliable.
Drain the chiles and place them in a blender along with white vinegar, orange juice, garlic, cumin, oregano, salt, and black pepper. Blend until smooth to create the adobo sauce.
Cut the pork shoulder into slices about 1/4 inch thick.
Place the pork slices in a large bowl or zip-top bag and pour the adobo sauce over the pork, ensuring it is completely covered. Marinate for at least 1 hour in the refrigerator, or overnight for best results.
Preheat your oven to 325°F (165°C).
Transfer the marinated pork to a roasting pan and cover tightly with aluminum foil.
Bake in the oven for about 2.5 to 3 hours, until the pork is tender and easily shredded with a fork.
While the pork is cooking, prepare the toppings. Dice the avocado and slice the red onion thinly. Roughly chop the cilantro, and cut the lime into wedges.
Once the pork is cooked, shred it with a fork and mix it with any remaining cooking juices.
To assemble the tacos, place some shredded pork onto each lettuce leaf. Top with avocado, red onion, and cilantro.
Squeeze some fresh lime juice over each taco before serving.
Nutrition Facts
Calories |
2579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.0 g | 174% | |
| Saturated Fat | 41.6 g | 208% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 3086 mg | 134% | |
| Total Carbohydrate | 91.5 g | 33% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 25.3 g | ||
| Protein | 229.2 g | 458% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 442 mg | 34% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 6171 mg | 131% | |
*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.
