Sugar-Free Tacos al Pastor
Savor the authentic flavors of Mexico with these sugar-free Tacos al Pastor, a guilt-free twist on the beloved classic. Marinated in a bold, vibrant blend of guajillo and ancho chilies, fresh pineapple, unsweetened orange juice, and aromatic spices, this recipe delivers the perfect balance of tangy, smoky, and savory notes without added sugars. Thinly sliced pork shoulder is seared to perfection, creating tender, flavorful bites that pair beautifully with warm, sugar-free corn tortillas. Topped with diced onion, fresh cilantro, and a squeeze of lime, these tacos are a wholesome, delicious way to enjoy a favorite street food in the comfort of your home. Perfect for health-conscious taco lovers, this dish makes an irresistible addition to your dinner rotation.
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Recipe Information
Ingredients
- 2 lbs Boneless pork shoulder
- 4 Dried guajillo chilies
- 3 Dried ancho chilies
- 0.25 cup White vinegar
- 1 cup Fresh pineapple
- 4 Garlic cloves
- 0.5 cup Orange juice (unsweetened, fresh)
- 0.25 cup Lime juice (freshly squeezed)
- 1 tsp Ground cumin
- 1 tsp Ground paprika
- 1 tsp Dried oregano
- 2 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 8 Corn tortillas (sugar-free)
- 0.5 cup Onion (diced)
- 0.25 cup Cilantro (chopped)
- 4 Lime wedges
Instructions
Cut the boneless pork shoulder into thin slices, about 1/4 inch thick, and set aside.
Bring 2 cups of water to a boil in a medium saucepan. Remove the stems and seeds from the guajillo and ancho chilies, then place them in the hot water. Let them soak for 10 minutes or until softened.
In a blender, add the softened chilies, white vinegar, pineapple, garlic, orange juice, lime juice, ground cumin, ground paprika, dried oregano, salt, and black pepper. Blend until smooth to form the marinade.
Pour the marinade over the sliced pork, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours or overnight for best flavor.
Preheat a large skillet or grill over medium-high heat. Add olive oil to coat the surface lightly.
Cook the marinated pork slices in batches, ensuring each piece is seared and cooked through, about 3-4 minutes per side. Set the cooked pork aside on a plate.
Warm the corn tortillas in a dry skillet or over an open flame for about 20-30 seconds per side until pliable and lightly charred.
Assemble the tacos by placing a few pieces of cooked pork on each tortilla. Top with diced onion, chopped cilantro, and a squeeze of fresh lime juice. Serve immediately.
Nutrition Facts
Calories |
3801 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.0 g | 295% | |
| Saturated Fat | 70.7 g | 354% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 5518 mg | 240% | |
| Total Carbohydrate | 273.5 g | 99% | |
| Dietary Fiber | 51.8 g | 185% | |
| Total Sugars | 35.0 g | ||
| Protein | 197.6 g | 395% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 611 mg | 47% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 5378 mg | 114% | |
*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.
