Chicken Al Pastor Tacos

It’s no secret that we LOVE tacos over here. I’ll make them any way I can and serve them almost weekly. While al pastor is typically referencing a way of cooking the meat – spit grilling the meat, usually pork – it’s also often associated with the smoky and sweet combination of flavors…which I love!! A delicious twist on your tacos.

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Chicken Al Pastor Tacos

Course: Main Course
Keyword: Gluten Free, High Protein, Weeknight Meals
Servings: 4
Author: Denise



  • 2 tsp paprika
  • 3 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp oregano
  • Zest and juice of 1 lime
  • 1/2 cup pineapple juice
  • 2 Tbsp brown sugar
  • 1 Tbsp cumin
  • 2 chipotles in adobe chopped
  • 4 cloves garlic minced
  • 1/2 tsp cinnamon
  • 2 Tbsp achiote paste optional
  • 2 lbs boneless skinless chicken breasts
  • 1 pineapple cut into spears
  • 1 yellow onion cut into quarters

To Serve:

  • 8 corn or flour tortillas
  • Fresh cilantro
  • Cotija cheese crumbled

Avocado Cream:

  • 2 avocados pitted and diced ⁣
  • ½ cup sour cream⁣
  • ½ cup avocado mayonnaise ⁣
  • Juice of 1 lime⁣
  • 2 avocados pitted and diced ⁣


  • Place chicken breasts in a single layer in a glass baking dish or gallon sized ziploc bag. Pour marinade over top. Ensure both sides of chicken breasts are well coated. Marinade in refrigerator for 30 mins or up to 3 hours.
  • Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray. Lay chicken breasts on pan. Nestle pineapple amongst chicken. Toss onion lightly in olive oil and place on pan.
  • Bake 25 minutes.
  • While chicken is cooking, combine all ingredients for avocado cream in food processor. Blend until smooth. Set aside.⁣
  • Remove baking sheet from oven. Dice chicken. Place pineapple and onion back in oven. Place baking sheet directly under broiler and broil for 2-4 minutes or until lightly caramelized but not burned.
  • Dice pineapple and onion.
  • Plate tacos by topping tortillas with chicken, pineapple, onion, avocado cream and cotija cheese. Garnish with cilantro.


Serves 4-6
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