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Quick & Easy Al Pastor Tacos

Quick & Easy Al Pastor Tacos

Play
Prep
20 mins
Cook
10 mins
Serves
3

Bright, bold and tangy, these Pineapple Al Pastor Tacos are guaranteed to be a memorable meal! Griddle-toasted corn tortillas are loaded with hearty ground pork cooked in a sweet and spicy al pastor marinade. Each taco is finished with fresh pineapple pico de gallo and a drizzle of pineapple-lime crema. Say goodbye to plain old tacos and hello to your new go-to recipe!

This recipe was created by our partner Cory Shackleford who made the dish on our Vista Outdoor Kitchen, but you can make it on your griddle.

Ingredients

For the Al Pastor Marinade

  • 1 1/2 cups Pineapple
  • 1 White Onion
  • 6 cloves Garlic
  • 60 grams Achiote Paste
  • 2 Tbsp Epazote (substitute Mexican Oregano if needed)
  • 1 tsp Cinnamon
  • 1 tsp Ground Clove
  • 1 tsp Ground Cumin
  • 3 Tbsp Guajillo Powder
  • 3 Tbsp Ancho Chili Powder
  • 3 Tbsp Chipotle Powder
  • 1/4 cup White Vinegar
  • 3/4 cup Pineapple Juice
  • 3/4 cup Orange Juice

For the Pineapple Pico De Gallo

  • 1/2 cup Diced White Onion
  • 1/2 cup Diced Roma Tomatoes
  • 1/2 cup Diced Pineapple
  • Handful Chopped Cilantro
  • 1 Juiced Lime

For the Pineapple-Lime Crema

  • 2 cups Crema
  • 2 Tbsp Pineapple Juice
  • 2 Tbsp Lime Juice

For the Tacos

  • 1 lbs Ground Pork
  • Corn Tortillas
  • Prepared Al Pastor Marinade
  • Prepared Pineapple Pico De Gallo
  • Prepared Pineapple-Lime Crema

Directions

List Steps
Step 1 Of 7
1.
To prepare the marinade, add all ingredients to a blender and blend until smooth.
2.
To prepare the pineapple pico de gallo, add all ingredients to a bowl and mix to combine.
3.
To prepare the pineapple-lime crema, add all ingredients to a bowl and mix well. Refrigerate until ready to use.
4.
Preheat your griddle to medium-high heat.
5.
When hot, add the pork to the griddle and cook, breaking it up and stirring frequently. When the pork is almost cooked through, add the al pastor marinade and continue to cook until the pork is done. Remove from the griddle.
6.
Heat the tortillas on the griddle until softened, flipping halfway through. Remove from the griddle.
7.
Plate the tacos, topping each tortilla with al pastor ground pork, pineapple pico de gallo and a drizzle of pineapple-lime cream. Serve.
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