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Al Pastor Chicken Tacos

Al pastor-style chicken tacos with charred pineapple and red enchilada glaze.

Serves 3Prep 15 minCook 20 minDifficulty mediumCuisine Mexican

dairy-freemain

−Servings: 3+

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Ingredients

• 6(6-inch) corn tortillas
• 1yellow onion
• ¼ ozfresh cilantro
• 1romaine heart
• 4 ozpineapple cup
• 10 ozpkg chicken breast strips
• ¼ ozTex-Mex spice blend
• 4 ozred enchilada sauce
• 1lime
• kosher salt & ground pepper
• neutral oil
• apple cider vinegar (or white wine vinegar)

Instructions

1. Heat a medium nonstick skillet over high heat. Add 1 tortilla at a time and toast until warm and lightly golden, about 30 seconds per side. Wrap in a clean kitchen towel as you go to keep warm (or wrap towel in foil and place in a 350°F oven to warm through), 10–15 minutes.
2. Halve and thinly slice all of the onion; finely chop 3 tablespoons cilantro leaves from stems; thinly slice stems. Halve lettuce lengthwise; thinly slice one half crosswise (save rest for own use).
3. Heat 1 tablespoon oil in same skillet over medium-high. Add sliced onions and cook, stirring occasionally, until starting to soften, about 4 minutes. Add chicken; brown, about 5–7 minutes. Add Tex-Mex spice and ½ of the pineapple bits; cook, stirring, 1 minute more. Season to taste with salt and pepper. Transfer to a plate.
4. In same skillet over medium-low heat, combine red enchilada sauce, cilantro stems, and reserved pineapple juice. Cook, stirring, until sauce is reduced by half and slightly thickened, 2–3 minutes. Stir in ½ teaspoon vinegar.
5. Cut lime into wedges. Divide chicken and pineapple among tortillas. Top with lettuce, remaining pineapple, and chopped onions. Garnish with cilantro leaves. Serve with lime wedges for squeezing over top.