Whole30 Adobada Tacos
Transform your taco night with these Whole30 Adobada Tacos, a bold and healthy twist on a classic favorite! Perfectly seasoned pork shoulder is marinated in a smoky blend of dried ancho and guajillo chiles, apple cider vinegar, and aromatic spices like cumin and oregano, then grilled to tender perfection with a charred, caramelized finish. Served on crisp lettuce leaves instead of traditional tortillas, these tacos are fully Whole30-compliant yet packed with rich, authentic Mexican flavor. Topped with fresh cilantro, diced onion, and a bright squeeze of lime, this dish is light, vibrant, and irresistibly satisfying. Ideal for clean eating, paleo enthusiasts, or anyone craving a flavorful taco upgrade, these Adobada Tacos are guaranteed to please any crowd.
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Recipe Information
Ingredients
- 2 pounds pork shoulder
- 4 whole dried ancho chiles
- 4 whole dried guajillo chiles
- 1 cup apple cider vinegar
- 4 cloves garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 16 leaves lettuce leaves
- 0.5 cup fresh cilantro
- 4 wedges lime wedges
- 1 small white onion
Instructions
Start by preparing the dried chiles. Remove the stems and seeds, and soak the chiles in hot water for about 20 minutes until they soften.
While the chiles soak, cut the pork shoulder into thin slices. Set aside.
Once the chiles are softened, drain them and add them to a blender with apple cider vinegar, garlic cloves, ground cumin, dried oregano, salt, and black pepper. Blend until smooth and well combined into a marinade.
In a large bowl or ziplock bag, combine the pork slices with the chile marinade. Ensure that all the pork pieces are evenly coated. Cover and refrigerate for at least 1 hour, or overnight for a deeper flavor.
Preheat your grill to medium-high heat. While the grill heats up, remove the pork from the marinade.
Brush the grill grates with olive oil to prevent sticking. Grill the pork slices for about 6-8 minutes on each side, or until fully cooked through and nicely charred.
Once the pork is cooked, transfer it to a cutting board and let it rest for 5 minutes, then chop it into bite-sized pieces.
While the pork rests, finely dice the white onion and chop the fresh cilantro.
Assemble the tacos by placing a generous amount of chopped pork onto each lettuce leaf. Top with diced onion and cilantro.
Serve the tacos with lime wedges on the side for squeezing over and enjoy your Whole30 compliant Adobada Tacos!
Nutrition Facts
Calories |
361 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.2 g | 35% | |
| Saturated Fat | 8.5 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 331 mg | 14% | |
| Total Carbohydrate | 8.9 g | 3% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 0.8 g | ||
| Protein | 22.3 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 38 mg | 3% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 615 mg | 13% | |
*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.
