Low Sodium Taco Al Pastor

Transform your taco night with this flavorful Low Sodium Taco Al Pastor recipe, a heart-healthy twist on the traditional Mexican favorite. Perfectly marinated thinly sliced pork shoulder is infused with the sweet tang of fresh pineapple juice, smoky paprika, and aromatic spices like cumin, oregano, and cinnamon—all without added salt. Sautéed caramelized pineapple adds a juicy, golden finish, while vibrant red onions, fresh cilantro, and a squeeze of lime round out the dish. Served on low-sodium corn tortillas, these tacos are quick to prepare and packed with bold, satisfying flavors. Ideal for those watching their sodium intake, this easy recipe delivers the classic taste of al pastor tacos with a wholesome, guilt-free twist.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound Pork shoulder (thinly sliced)
• 1 cup Pineapple (fresh, diced)
• 0.5 cup Pineapple juice (freshly squeezed)
• 2 tablespoons White vinegar
• 3 cloves Garlic cloves (minced)
• 1 teaspoon Ground cumin
• 1.5 teaspoons Smoked paprika
• 1 teaspoon Chili powder (salt-free)
• 1 teaspoon Oregano (dried)
• 0.25 teaspoon Cinnamon (ground)
• 0.25 teaspoon Black pepper (freshly ground)
• 2 tablespoons Olive oil
• 8 pieces Corn tortillas (low sodium)
• 0.5 cup Red onion (thinly sliced)
• 0.25 cup Cilantro (chopped)
• 4 pieces Lime wedges

Directions

Step 1

In a mixing bowl, combine the pineapple juice, white vinegar, minced garlic, ground cumin, smoked paprika, chili powder, oregano, cinnamon, and black pepper to create the marinade.

Step 2

Add the thinly sliced pork shoulder to the marinade, ensuring all pieces are well-coated. Cover and refrigerate for at least 2 hours, or ideally overnight, to let the flavors infuse.

Step 3

When ready to cook, heat 1 tablespoon of olive oil in a large skillet or grill pan over medium-high heat.

Step 4

Remove the pork from the marinade, allowing any excess to drip off, and cook in batches to avoid overcrowding the pan. Sear each side until browned and cooked through, about 2-3 minutes per side.

Step 5

In the same skillet, add 1 tablespoon of olive oil and sauté the diced pineapple until caramelized, about 5 minutes. Remove from heat and set aside.

Step 6

Warm the corn tortillas in a dry skillet or directly over a gas flame until pliable and slightly charred, about 30 seconds per side.

Step 7

Assemble the tacos by layering the cooked pork, caramelized pineapple, red onion, and chopped cilantro onto each tortilla.

Step 8

Serve with lime wedges on the side for an extra burst of fresh flavor.

Nutrition Facts

Serving size	(1431.3g)

Amount per serving	% Daily Value*
Calories	2451.0

Total Fat 133.2g	0%
Saturated Fat 37.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 317.5mg	0%
Sodium 385.4mg	0%
Total Carbohydrate 223.1g	0%
Dietary Fiber 26.6g	0%
Total Sugars 43.7g
Protein 107.6g	0%

Vitamin D 0IU	0%
Calcium 535.7mg	0%
Iron 13.7mg	0%
Potassium 2531.8mg	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: 47.5%

Protein: 17.1%

Carbs: 35.4%