Best 4 Easy Al Pastor Chicken Tacos Recipes

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Get ready to embark on a culinary adventure with our tantalizing Easy Al Pastor Chicken Tacos recipe. This delectable dish combines the vibrant flavors of Mexican cuisine with the convenience of using chicken, making it a perfect weeknight meal or party pleaser. With juicy chicken marinated in a blend of aromatic spices, tangy pineapple, and earthy guajillo chiles, these tacos are sure to tantalize your taste buds. Served with a refreshing pineapple salsa, creamy avocado crema, and a sprinkle of cotija cheese, these tacos offer a harmonious balance of flavors and textures that will make you crave for more. So gather your ingredients, fire up the grill or skillet, and let's dive into the culinary journey of creating these Easy Al Pastor Chicken Tacos that will become a staple in your recipe collection.

Here are our top 4 tried and tested recipes!

OVEN-ROASTED CHICKEN AL PASTOR TACOS



Oven-Roasted Chicken al Pastor Tacos image

Provided by Eddie Jackson

Time 4h45m

Yield 6 servings

Number Of Ingredients 31

Juice of 1 orange
1/4 cup cider vinegar
2 tablespoons ancho chile powder
2 tablespoons honey or agave nectar
2 teaspoons ground cumin
1 teaspoon ground oregano
4 cloves garlic, crushed
2 chipotle chiles in adobo
1 small red onion, chopped
Kosher salt
2 tablespoons vegetable oil, plus more for drizzling
2 1/2 pounds boneless skinless chicken thighs, trimmed of excess fat
1 ripe pineapple
Juice of 1 orange
Juice of 1 lime
1 teaspoon honey
Kosher salt
6 slices pickled jalapenos, chopped, plus 1 tablespoon brine from the jar
3 tablespoons vegetable oil
6 cups finely shredded green cabbage
1 cup cilantro leaves
1/2 small red onion, thinly sliced
10 hard taco shells
Diced avocado, for serving
Crumbled queso fresco, for serving
Cilantro leaves, for serving
Pickled jalapeno slices, for serving
Thinly sliced radishes, for serving
Fire-roasted corn, for serving
Pico de gallo, for serving
Lime juice, for finishing

Steps:

  • For the chicken al pastor: Put the orange juice, vinegar, chile powder, honey, cumin, oregano, garlic, chipotles, onion and 1 teaspoon salt in a blender. Pulse several times until chunky. Add the oil and pulse to make a smooth marinade. Pour the marinade into a large resealable plastic bag and add the chicken. Marinate in the refrigerator at least 2 hours and up to 8 hours.
  • Remove all but the bottom oven rack and preheat the oven to 400 degrees F.
  • Cut the top off the pineapple and reserve. Cut off the peel from the pineapple. Cut a 1-inch slice off the top of the peeled pineapple, chop and reserve for garnish. Slice the remaining pineapple in half. Put the bottom of the pineapple on a rimmed baking sheet and insert a long skewer, pointy side up.
  • Drain the chicken from the marinade and pat dry. Season with salt and drizzle with a little vegetable oil.
  • Thread the chicken on top of the pineapple, then top with the top half of the pineapple. Transfer to the bottom oven rack and roast until the chicken is tender and caramelized on the edges and the internal temperature measures 165 degrees F on an instant-read thermometer, about 1 1/2 hours. Transfer the chicken to a cutting board and let rest 15 minutes.
  • For the spicy cabbage slaw: While the chicken roasts, make the slaw. Whisk together the orange juice, lime juice, honey and 1/2 teaspoon salt in a large bowl. Stir in the jalapenos and brine. Whisk in the oil in a slow stream to make a smooth dressing. Add the cabbage, cilantro and red onion and toss well. Refrigerate until the chicken is done.
  • For the tacos: Heat the taco shells according to the package directions.
  • Put the reserved pineapple top on the chicken and pineapple stack, pushing it through the skewer. This will allow you to hold the stack steady while you cut the chicken and pineapple.
  • Use a sharp knife to make thin vertical slices.
  • Serve the sliced chicken and slaw in the taco shells with toppings of your choice. Finish with a squeeze of lime.

CHICKEN AL PASTOR



Chicken al Pastor image

Sheet Pan Chicken al Pastor! Made with an earthy, citrusy & sweet al pastor marinade & baked on a sheet pan with pineapple until completely juicy & tender. Finish under the broiler for a craveable crisp & caramelly finish. Great for chicken al pastor tacos, burritos, burrito bowls, nachos, & more. Easy, fast, flavorful & versatile!

Provided by Jess Larson

Categories     Tacos

Time 40m

Number Of Ingredients 15

1 1/2 pounds boneless, skinless chicken thighs (see Recipe Notes)
1/2 yellow onion, thinly sliced
al pastor marinade, below
2 cups finely diced pineapple
for serving, as desired: charred corn tortillas, cilantro lime rice, black beans, Mexican crema or cashew crema, pickled red onions, freshly chopped cilantro, queso fresco or cheese of choice, salsa of choice, lime wedges, etc.
3 cloves garlic
2-3 chipotle peppers, from a can packed in adobo sauce
1/2 cup orange juice
1 tablespoon apple cider vinegar
2 tablespoons brown sugar (or honey, or agave)
1 tablespoon achiote paste (see Recipe Notes)
1 tablespoon ancho chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 1/2 teaspoons kosher salt

Steps:

  • to 425 degrees F, arranging the oven racks such that one is in the center of the oven & one is 6-8 inches under the broil. Line a large rimmed baking sheet with foil for easy clean up, as desired, and set aside.

Nutrition Facts : Calories 189 calories, Sugar 17.8 g, Sodium 725.4 mg, Fat 3.5 g, SaturatedFat 0.8 g, TransFat 0 g, Carbohydrate 25.7 g, Fiber 3.1 g, Protein 13 g, Cholesterol 53.2 mg

AUTHENTIC TACOS AL PASTOR



Authentic Tacos al Pastor image

Tacos al pastor is a quintessential Mexican dish, with tender pork and pineapple marinated in a savory and aromatic chile sauce. Serve with warm corn tortillas, tomatillos salsa, and lemon or lime wedges.

Provided by docmancito

Categories     World Cuisine Recipes     Latin American     Mexican

Time 5h19m

Yield 10

Number Of Ingredients 16

1 tomato
3 dried guajillo chile peppers, seeded
2 dried ancho chile peppers, seeded
1 pineapple, sliced 3/4-inch thick
½ cup orange juice
1 onion, quartered
¼ cup white vinegar
2 chipotle peppers in adobo sauce
1 tablespoon salt, or to taste
2 cloves garlic, crushed
3 cloves
1 teaspoon cumin seeds
1 teaspoon dried oregano
2 pounds boneless pork loin, thinly sliced
½ cup chopped onion
½ cup chopped fresh cilantro

Steps:

  • Cook tomato on a ridged grill pan over medium-high heat until slightly blackened, about 5 minutes. Remove from heat and cool until easily handled. Peel off skin and remove seeds.
  • Bring a small pot of water to a boil. Add guajillo and ancho chile peppers; cook until softened, about 5 minutes. Drain.
  • Combine tomato flesh, softened chile peppers, 2 slices pineapple, orange juice, quartered onion, vinegar, chipotle peppers, salt, garlic, cloves, cumin seeds, and oregano in a blender; blend until smooth.
  • Arrange pork slices in a glass or ceramic baking dish. Pour blended mixture over pork, ensuring all sides are evenly coated. Cover baking dish with plastic wrap.
  • Marinate pork in the refrigerator, 4 hours to overnight.
  • Cook remaining pineapple slices on a ridged grill pan over medium-high heat until slightly blackened and soft, about 5 minutes per side. Chop into small pieces.
  • Wipe out grill pan and preheat over medium-high heat. Cook marinated pork in the hot pan, turning once, until browned, 4 to 5 minutes.
  • Chop pork coarsely into small pieces against the grain. Serve with pineapple, chopped onion, and cilantro.

Nutrition Facts : Calories 204.3 calories, Carbohydrate 23 g, Cholesterol 43.5 mg, Fat 5.6 g, Fiber 3.1 g, Protein 16.9 g, SaturatedFat 1.9 g, Sodium 748.1 mg, Sugar 15.9 g

QUICK TACOS AL PASTOR



Quick Tacos al Pastor image

We loved the pork and pineapple tacos from a food truck in Hawaii. My husband, a high school football referee, gives my version a thumb's up. -Lori McLain, Denton, Texas

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

1 package (15 ounces) refrigerated pork roast au jus
1 cup well-drained unsweetened pineapple chunks, divided
1 tablespoon canola oil
1/2 cup enchilada sauce
8 corn tortillas (6 inches), warmed
1/2 cup finely chopped onion
1/4 cup chopped fresh cilantro
Optional ingredients: Crumbled queso fresco, salsa verde and lime wedges

Steps:

  • Coarsely shred pork, reserving juices. In a small bowl, crush half the pineapple with a fork., In a large nonstick skillet, heat oil over medium-high heat. Add whole pineapple chunks; cook until lightly browned, 2-3 minutes, turning occasionally. Remove from pan., Add enchilada sauce and crushed pineapple to same skillet; stir in pork and reserved juices. Cook over medium-high heat until liquid is evaporated, 4-6 minutes, stirring occasionally., Serve in tortillas with pineapple chunks, onion and cilantro. If desired, top with queso fresco and salsa, and serve with lime wedges.

Nutrition Facts : Calories 317 calories, Fat 11g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 573mg sodium, Carbohydrate 36g carbohydrate (12g sugars, Fiber 5g fiber), Protein 24g protein. Diabetic Exchanges

Tips:

  • Use a quality cut of chicken: Boneless, skinless chicken thighs or breasts are ideal for this recipe. They stay moist and juicy during cooking.
  • Don't skip the marinade: The marinade is what gives the chicken its delicious flavor. Be sure to let the chicken marinate for at least 30 minutes, or up to overnight.
  • Cook the chicken over medium heat: This will help to prevent the chicken from drying out. If you cook the chicken over high heat, it will brown too quickly and become tough.
  • Use a meat thermometer to ensure the chicken is cooked through: The chicken is done when it reaches an internal temperature of 165 degrees Fahrenheit.
  • Serve the chicken tacos with your favorite toppings: Some popular toppings include salsa, guacamole, sour cream, and cheese.

Conclusion:

This easy al pastor chicken tacos recipe is a delicious and flavorful way to enjoy tacos at home. The chicken is marinated in a flavorful mixture of spices and pineapple, then grilled or roasted until tender. The chicken is then served on tortillas with your favorite toppings. These tacos are perfect for a weeknight meal or a party. So next time you're looking for a tasty and easy taco recipe, give this one a try.

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