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.
Chicken Al Pastor Tacos
Servings: 4
Ingredients
Marinade:
- 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
Instructions
- 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.
Notes
Serves 4-6
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