Soy-Free Al Pastor Street Tacos
Discover the vibrant flavors of these Soy-Free Al Pastor Street Tacos, a tantalizing twist on the classic taco tradition that swaps soy-based ingredients for bold, natural seasonings. Succulent slices of marinated pork shoulder are infused with a zesty blend of achiote paste, fresh pineapple, and citrus juices, then perfectly grilled to achieve a smoky char. Served on warm corn tortillas and topped with crisp red onion, fresh cilantro, and a squeeze of tangy lime, these tacos deliver a burst of authentic Mexican flavor in every bite. Perfect for dinner parties or taco nights, this soy-free recipe is both allergen-friendly and irresistibly delicious. Whether you're seeking a stand-out street taco experience or a flavorful meal to share, these tacos are guaranteed to impress!
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Ingredients
- 2 pounds Pork shoulder
- 1 cup Pineapple, fresh and peeled
- 3 tablespoons Achiote paste
- 0.5 cup White vinegar
- 0.5 cup Orange juice
- 0.25 cup Lime juice
- 4 cloves Garlic cloves, minced
- 1 tablespoon Oregano, dried
- 1 teaspoon Cumin, ground
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 Red onion, thinly sliced
- 12 Corn tortillas
- 0.25 cup Cilantro, chopped
- 4 Lime wedges
Directions
Step 1
Cut the pork shoulder into thin slices, about 1/4 inch thick.
Step 2
In a blender, combine the fresh pineapple, achiote paste, white vinegar, orange juice, lime juice, minced garlic, oregano, ground cumin, salt, and black pepper. Blend until smooth.
Step 3
Place the pork slices in a large bowl and pour the marinade over, ensuring all pieces are evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to allow flavors to meld.
Step 4
Preheat your grill or a large skillet over medium-high heat.
Step 5
Grill or cook the marinated pork slices in batches, turning occasionally, until fully cooked and slightly charred in spots, about 8-10 minutes per batch.
Step 6
While the pork is cooking, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side or until soft and pliable.
Step 7
Chop the cooked pork into small, bite-sized pieces.
Step 8
To assemble the tacos, place a portion of the chopped pork onto each warm tortilla.
Step 9
Top with slices of red onion and a sprinkle of chopped cilantro.
Step 10
Serve immediately with lime wedges on the side for squeezing just before eating.
Nutrition Facts
| Serving size | (2222.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3549.1 |
| Total Fat 126.7g | 0% |
| Saturated Fat 39.8g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 800.5mg | 0% |
| Sodium 3147.5mg | 0% |
| Total Carbohydrate 330.8g | 0% |
| Dietary Fiber 46.7g | 0% |
| Total Sugars 41.1g | |
| Protein 254.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 688.4mg | 0% |
| Iron 20.7mg | 0% |
| Potassium 5033.5mg | 0% |
Source of Calories