Mediterranean Diet Al Pastor Tacos

Elevate taco night with these Mediterranean Diet Al Pastor Tacos, a wholesome twist on the traditional Mexican favorite. Featuring tender, marinated chicken thighs infused with a vibrant blend of olive oil, red wine vinegar, smoked paprika, and aromatic spices, these tacos burst with flavor in every bite. The addition of sweet caramelized pineapple and soft red onion creates a perfect balance of savory and sweet, while Greek yogurt offers a creamy, tangy alternative to traditional toppings. Served on warm corn tortillas and garnished with fresh cilantro and a squeeze of lime, this recipe celebrates the best of both Mediterranean and Mexican cuisines. Ready in under an hour and packed with nutritious ingredients, these tacos promise to become a healthy weeknight staple.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 pound boneless, skinless chicken thighs
• 2 tablespoons extra virgin olive oil
• 1 cup fresh pineapple, cubed
• 0.5 medium red onion, thinly sliced
• 2 tablespoons red wine vinegar
• 3 cloves minced garlic
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon sweet smoked paprika
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 8 small corn tortillas
• 0.25 cup fresh cilantro, chopped
• 1 whole lime, cut into wedges
• 0.5 cup Greek yogurt

Directions

Step 1

In a medium bowl, combine extra virgin olive oil, red wine vinegar, minced garlic, dried oregano, ground cumin, ground coriander, sweet smoked paprika, kosher salt, and black pepper.

Step 2

Cut the chicken thighs into small strips. Add the chicken to the bowl with the marinade, coating each piece well. Let it marinate for at least 30 minutes in the refrigerator for best results.

Step 3

Preheat a skillet over medium-high heat. Add the chicken along with the marinade and cook for about 8-10 minutes until the chicken is cooked through and starts to caramelize.

Step 4

Remove the chicken from the skillet and add the diced pineapple and sliced red onion. Cook for 3-4 minutes until the pineapple begins to caramelize and the onions soften.

Step 5

Warm the corn tortillas on a separate skillet or directly over a gas flame on both sides until pliable.

Step 6

Assemble the tacos by placing some of the chicken mixture into each tortilla, followed by the pineapple and onion mixture. Top with chopped cilantro.

Step 7

Serve with a dollop of Greek yogurt for additional creaminess and lime wedges for a zesty squeeze before eating.

Nutrition Facts

Serving size	(1310.2g)

Amount per serving	% Daily Value*
Calories	1999.8

Total Fat 89.3g	0%
Saturated Fat 20.2g	0%
Polyunsaturated Fat g
Cholesterol 572.9mg	0%
Sodium 1284.9mg	0%
Total Carbohydrate 162.4g	0%
Dietary Fiber 25.9g	0%
Total Sugars 33.2g
Protein 148.5g	0%

Vitamin D 31.8IU	0%
Calcium 449.4mg	0%
Iron 13.0mg	0%
Potassium 2299.1mg	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: 39.3%

Protein: 29.0%

Carbs: 31.7%