Whole30 Taco Al Pastor
Experience a healthier twist on classic Mexican flavors with this Whole30 Taco Al Pastor recipe, perfect for those following a clean-eating lifestyle! Featuring tender, marinated pork shoulder infused with a vibrant blend of chipotle, smoked paprika, and citrus juices, these tacos deliver bold, smoky flavor with every bite. Fresh pineapple is lightly charred to bring a sweet counterbalance to the savory pork, while crisp lettuce leaves take the place of tortillas, creating a grain-free, low-carb option. Finished with a sprinkle of diced onion and cilantro, and served with lime wedges for a bright, zesty kick, these tacos are an ideal dinner solution that’s as nutritious as it is delicious. Ready in under an hour, this Whole30-friendly recipe is sure to become a household favorite!
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Recipe Information
Ingredients
- 2 pounds pork shoulder (boneless, sliced into thin strips)
- 1 cup pineapple (fresh, diced into small pieces)
- 8 leaves lettuce leaves (butter or romaine, for wrapping tacos)
- 0.5 cup white onion (finely diced)
- 0.25 cup fresh cilantro (chopped)
- 1 whole lime (cut into wedges)
- 4 cloves garlic (minced)
- 1 teaspoon chipotle powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.25 teaspoon cinnamon
- 2 tablespoons lime juice (freshly squeezed)
- 2 tablespoons orange juice (freshly squeezed)
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
Instructions
In a large mixing bowl, combine the minced garlic, chipotle powder, ground cumin, smoked paprika, dried oregano, cinnamon, lime juice, orange juice, olive oil, sea salt, and black pepper to create the marinade.
Add the thinly sliced pork shoulder to the marinade, ensuring all pieces are well coated. Cover the bowl and refrigerate for at least 1 hour, or up to overnight for deeper flavor.
Heat a large skillet or grill pan over medium-high heat. Once hot, add the marinated pork strips in batches, cooking for 4-5 minutes per side, until cooked through and slightly caramelized. Set cooked pork aside.
In the same pan, add the diced pineapple and cook for 2-3 minutes until slightly charred, stirring occasionally.
To assemble the tacos, layer each lettuce leaf with cooked pork, a spoonful of charred pineapple, diced white onion, and chopped cilantro.
Serve immediately with lime wedges on the side for squeezing over the tacos.
Nutrition Facts
Calories |
690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.7 g | 68% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 632 mg | 27% | |
| Total Carbohydrate | 16.0 g | 6% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 8.4 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 884 mg | 19% | |
*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.
