Soy-Free Al Pastor Street Tacos
Experience the bold and irresistible flavors of Soy-Free Al Pastor Street Tacos, a vibrant twist on a beloved Mexican classic that skips the soy and focuses on wholesome, authentic ingredients. Marinated in a rich blend of fresh pineapple, achiote paste, zesty citrus juices, and warm spices, tender slices of pork shoulder are grilled to perfection, delivering a smoky and caramelized depth in every bite. These tacos are served on soft corn tortillas and topped with crisp red onion, fragrant cilantro, and a squeeze of lime, making them the ultimate crowd-pleaser for taco night or backyard gatherings. Ready in under 90 minutes with prep and cook time combined, this gluten-free and soy-free recipe is perfect for those craving traditional street food flavors with a wholesome twist!
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Recipe Information
Ingredients
- 2 pounds Pork shoulder
- 1 cup Pineapple, fresh and peeled
- 3 tablespoons Achiote paste
- 0.5 cup White vinegar
- 0.5 cup Orange juice
- 0.25 cup Lime juice
- 4 cloves Garlic cloves, minced
- 1 tablespoon Oregano, dried
- 1 teaspoon Cumin, ground
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 Red onion, thinly sliced
- 12 Corn tortillas
- 0.25 cup Cilantro, chopped
- 4 Lime wedges
Instructions
Cut the pork shoulder into thin slices, about 1/4 inch thick.
In a blender, combine the fresh pineapple, achiote paste, white vinegar, orange juice, lime juice, minced garlic, oregano, ground cumin, salt, and black pepper. Blend until smooth.
Place the pork slices in a large bowl and pour the marinade over, ensuring all pieces are evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to allow flavors to meld.
Preheat your grill or a large skillet over medium-high heat.
Grill or cook the marinated pork slices in batches, turning occasionally, until fully cooked and slightly charred in spots, about 8-10 minutes per batch.
While the pork is cooking, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side or until soft and pliable.
Chop the cooked pork into small, bite-sized pieces.
To assemble the tacos, place a portion of the chopped pork onto each warm tortilla.
Top with slices of red onion and a sprinkle of chopped cilantro.
Serve immediately with lime wedges on the side for squeezing just before eating.
Nutrition Facts
Calories |
3549 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.7 g | 162% | |
| Saturated Fat | 39.8 g | 199% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 3148 mg | 137% | |
| Total Carbohydrate | 330.8 g | 120% | |
| Dietary Fiber | 46.7 g | 167% | |
| Total Sugars | 41.1 g | ||
| Protein | 254.9 g | 510% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 688 mg | 53% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 5034 mg | 107% | |
*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.
