GARDEIN® AL PASTOR TACOS
- 12 portions
Ingredients
| 5 lbs | |
|
Pineapple juice
|
1 cup |
|
Distilled white vinegar
|
3/4 cup |
|
Achiote paste
|
3 tbsp |
|
Chili powder
|
2 tbsp |
|
Ground cumin
|
1 tbsp |
|
Garlic powder
|
1 tbsp |
|
Kosher salt
|
1 tbsp |
|
Dried oregano
|
1 tbsp |
|
Cracked black pepper
|
1 tbsp |
|
Pineapple, cleaned and cored, sliced into 1/4" rings
|
1 medium |
|
Vegetable oil
|
1 tbsp |
|
White onion, chopped small
|
1 |
|
Loose pack cilantro, minced
|
1/2 cup |
|
Corn tortillas
|
24 |
|
PAM® High Yield Canola Cooking Spray, as needed
|
0 |
|
Lime wedges
|
12 |
Preparation
For the Al pastor marinade: combine the pineapple juice, vinegar, achiote paste, chili powder, cumin, garlic powder, salt, oregano, and pepper.
Toss the marinade over the chick’n strips. Marinate for 1 hour in the fridge.
Preheat grill to 400°F and preheat oven to broil. Toss pineapple rings with oil. Grill pineapple, about 2 to 3 minutes per side; until they are nice and charred. Grill the corn tortillas about 2 minutes per side.
Spray a foil lined sheet pan with cooking spray. Transfer the marinated chick’n to sheet pan, using a slotted spoon or tongs to drain any excess marinade off the chick’n. Broil for about 3 minutes, flip the chick’n if needed. Allow for the chick’n to be charred and cooked thoroughly to 165°F.
Add a couple pieces of chick’n to each tortilla. Garnish with onions, cilantro and grilled pineapple. Serve with lime wedges.
Nutrition Information
| % Daily Value | ||
|---|---|---|
| Calcium | 114 mg | 11% |
| Carbohydrate | 71 g | 24% |
| Cholesterol | 0 mg | 0% |
| Total Fat | 12 g | 19% |
| Iron | 11 mg | 59% |
| Potassium | 1468 mg | 0% |
| Calories | 762 kcal | 38% |
| Sodium | 1866 mg | 78% |
| Protein | 96 g | 192% |
| Polyunsaturated Fat | 2 g | 12% |
| Saturated Fat | 1 g | 3% |
| Sugars | 25 g | 3% |
| Dietary Fiber | 8 g | 32% |
| Vitamin C | 98 mg | 163% |
| Vitamin A | 1153 iu | 23% |
Percent Daily Values are based on a 2,000 calorie diet