Mexican · Dinner
Grilled Pork Tacos with Pineapple
Tacos al Pastor
Around 32% fewer calories and significantly lower fat, lean pork tenderloin replacing fatty shoulder and grilled on a griddle rather than spit-roasted basted in lard, with the authentic achiote, chipotle, pineapple, and charred pork depth of the classic Mexican street taco.
$
70 minsPrep
15 minsCook
85 minsTotal
EasyLevel
Nutrition per serving
520Calories
38gProtein
16gFat
48gCarbs
12gSugar
6gFiber
680mgSodium
85mgChol
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Instructions
1
Prep
Mix achiote paste, chipotle, minced garlic, orange juice, lime juice, cumin, oregano, smoked paprika, and salt into a smooth marinade. Coat 500g pork tenderloin slices thoroughly, cover, refrigerate 1 hour minimum. Dice white onion, chop coriander, cut pineapple into rings.
2
Grill
Heat griddle to maximum heat. Grill pineapple rings 2 minutes per side until caramelised and charred. Remove, roughly chop, set aside. While pineapple cools, grill marinated pork slices in batches 2–3 minutes per side until edges char and meat cooks through. Roughly chop grilled pork.
3
Toast
Warm corn tortillas directly over a gas flame or in a dry pan 30 seconds per side until pliable and lightly charred.
4
Build
Layer warm tortilla with grilled pork pieces, charred pineapple, diced white onion, and fresh coriander. Repeat until all tortillas are filled.
5
Plate
Arrange tacos on a serving plate with lime wedges and sliced green chilli alongside. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 500g (17.6 oz) lean pork tenderloin
- 2 tbsp achiote paste
- 1 chipotle in adobo sauce
- 3 garlic cloves
- 2 oranges
- 1 lime
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- salt
- 150g (5.3 oz) fresh pineapple
- 8 small corn tortillas
- 50g (1.8 oz / 0.5) white onion
- 8g (small handful) fresh coriander
- lime wedges
- 1 green chilli