Keto Adobada Tacos

Savor the bold, smoky flavors of these Keto Adobada Tacos—a low-carb twist on a traditional Mexican favorite! Tender, marinated pork shoulder is slow-cooked to perfection in a rich blend of guajillo and ancho chilies, garlic, and lime for an irresistible depth of flavor. Instead of traditional tortillas, crisp lettuce leaves are used as a guilt-free, keto-friendly base, making these tacos both healthy and satisfying. Topped with fresh cilantro, diced onion, and creamy avocado slices, these tacos strike the perfect balance between vibrant flavors and wholesome ingredients. Ready to impress at your next meal, they're perfect for anyone craving authentic Mexican cuisine while staying true to their keto lifestyle.

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 6

Ingredients

• 2 pounds pork shoulder
• 5 pieces dried guajillo chilies
• 2 pieces dried ancho chilies
• 0.25 cup vinegar
• 0.25 cup lime juice
• 4 pieces garlic cloves
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons olive oil
• 12 pieces large lettuce leaves
• 0.5 cup fresh cilantro
• 0.5 cup diced onion
• 1 piece avocado

Directions

Step 1

Cut the pork shoulder into 1-inch cubes and set aside.

Step 2

Remove the stems and seeds from the guajillo and ancho chilies then soak them in hot water for 15 minutes to soften.

Step 3

In a blender, combine soaked chilies, vinegar, lime juice, garlic, cumin, oregano, salt, and black pepper. Blend until you have a smooth paste.

Step 4

Place the pork in a large mixing bowl and pour the chili paste over the pork, ensuring each piece is coated. Marinate in the fridge for at least 1 hour or overnight for better flavor.

Step 5

Preheat the oven to 300°F (150°C).

Step 6

Heat olive oil in a large oven-safe pot over medium-high heat. Sear the marinated pork in batches until browned on all sides.

Step 7

Once all the pork is browned, return it to the pot, cover with a lid, and place in the preheated oven. Cook for about 3 hours, or until the pork is tender and easy to shred.

Step 8

Remove pork from the oven and let it cool slightly. Shred the meat using two forks.

Step 9

To assemble the tacos, use large lettuce leaves as wraps. Fill each leaf with a generous portion of adobada pork.

Step 10

Top with fresh cilantro, diced onion, and slices of avocado.

Step 11

Serve immediately and enjoy your Keto Adobada Tacos.

Nutrition Facts

Serving size	(1563.4g)

Amount per serving	% Daily Value*
Calories	2736.3

Total Fat 164.8g	0%
Saturated Fat 46.2g	0%
Polyunsaturated Fat 5.4g
Cholesterol 800.5mg	0%
Sodium 3108.5mg	0%
Total Carbohydrate 75.4g	0%
Dietary Fiber 36.1g	0%
Total Sugars 10.5g
Protein 230.5g	0%

Vitamin D 0IU	0%
Calcium 517.8mg	0%
Iron 21.2mg	0%
Potassium 6486.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.8%

Protein: 34.1%

Carbs: 11.1%