
Al Pastor Chicken Tacos
Juicy chicken tacos marinated in achiote and pineapple, served in warm corn tortillas with onion and cilantro. A Mexican classic full of smoky flavor and an irresistible sweet touch.
Ingredients
- 600 g Chicken thighs (boneless)
- 2 tbsp Achiote paste
- 150 g Pineapple (en trozos)
- 12 units Corn tortillas
- 1 unit Onion (chopped)
- 1 manojo Cilantro
- 60 ml Orange juice
- 2 cloves Garlic
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
No declared allergens
Instructions
- 1
Blend the achiote, orange juice, garlic and half the pineapple into a marinade.
- 2
Marinate the chicken in the mixture for at least 15 minutes.
- 3
Cook the chicken in a hot pan until golden, about 12 minutes.
- 4
Chop the chicken and remaining pineapple into small pieces.
- 5
Warm the tortillas and fill them with the chicken.
- 6
Serve with onion, cilantro and the chopped pineapple.
Chef tips
Grill the pineapple for a few minutes to intensify its sweetness and add a caramelized touch.
Substitutions
Swap chicken for pork or mushrooms for a vegetarian version.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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