Low Fat Taco Al Pastor

Savor the vibrant flavors of Mexico with this healthier twist on a classic—Low Fat Taco Al Pastor. Made with tender marinated chicken breast, fresh diced pineapple, and bold spices like chipotle chili powder and cumin, this recipe delivers all the smoky-sweet goodness of traditional al pastor, but without the extra calories. A quick marinade of apple cider vinegar, orange juice, and aromatic spices ensures the chicken is packed with zesty flavor, while minimal oil keeps things light. These tacos are served on warm corn tortillas and topped with fresh cilantro, diced onion, and a squeeze of lime for a refreshing finish. Perfect for weeknight dinners or meal prep, this 30-minute recipe will become your go-to option for a guilt-free taco night!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 3

Ingredients

• 2 pieces (boneless, skinless, about 8 oz each) Chicken breast
• 1 cup (diced fresh) Pineapple
• 2 tablespoons Apple cider vinegar
• 0.25 cup (freshly squeezed) Orange juice
• 2 cloves (minced) Garlic
• 1 teaspoon Chipotle chili powder
• 1 teaspoon Ground cumin
• 1 teaspoon Paprika
• 1 teaspoon Dried oregano
• 0.5 teaspoon Salt
• 1 second (or light mist) Olive oil cooking spray
• 6 pieces (6-inch, warmed) Corn tortillas
• 0.25 cup (diced) White onion
• 0.25 cup (chopped, fresh) Cilantro
• 3 pieces (for serving) Lime wedges

Directions

Step 1

Cut the chicken breast into thin strips or small bite-sized pieces and set aside.

Step 2

In a medium bowl, combine the apple cider vinegar, fresh orange juice, minced garlic, chipotle chili powder, ground cumin, paprika, dried oregano, and salt. Whisk until smooth to form the marinade.

Step 3

Add the chicken pieces to the marinade and toss to coat evenly. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

Step 4

While the chicken marinates, dice the fresh pineapple, onion, and cilantro, and prepare the lime wedges. Set aside for assembly later.

Step 5

Heat a large nonstick skillet over medium heat and lightly coat with olive oil cooking spray. Add the marinated chicken to the skillet, cooking for 6-8 minutes, stirring occasionally, until the chicken is fully cooked and no longer pink in the center.

Step 6

Add the diced pineapple to the skillet with the cooked chicken and stir to combine. Allow the pineapple to warm through, about 2-3 minutes.

Step 7

Warm the corn tortillas by lightly heating them in a dry skillet or directly over a low flame, flipping every 10 seconds.

Step 8

Assemble the tacos by dividing the chicken and pineapple mixture evenly among the tortillas. Top with diced onion and fresh cilantro.

Step 9

Serve immediately with lime wedges on the side for squeezing over the tacos.

Nutrition Facts

Serving size	(975.2g)

Amount per serving	% Daily Value*
Calories	1222.0

Total Fat 22.8g	0%
Saturated Fat 4.8g	0%
Polyunsaturated Fat 2.3g
Cholesterol 390.1mg	0%
Sodium 2855.4mg	0%
Total Carbohydrate 118.2g	0%
Dietary Fiber 17.8g	0%
Total Sugars 25.8g
Protein 141.1g	0%

Vitamin D 0IU	0%
Calcium 252.1mg	0%
Iron 8.0mg	0%
Potassium 2143.4mg	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: 16.5%

Protein: 45.4%

Carbs: 38.1%