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A close-up, eye-level shot of three soft flour tortillas filled with seasoned sHealthy Shredded Chicken Al Pastor Tacos, topped with diced tomatoes and fresh chopped cilantro, arranged in a row on a rustic wooden table with salsa and lime blurred in the background.
Tarek Rakhiess

Healthy Shredded Chicken Al Pastor Tacos (Easy Recipe)

A lighter, homemade version of chicken al pastor, marinated in chiles, pineapple, and achiote, then shredded and charred for authentic street-taco flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 4
Course: dinner, lunch, Main Course
Cuisine: Mexican
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken thighs (or breasts)
  • 3 dried guajillo chiles
  • 1 chipotle pepper in adobo + 1 tbsp adobo sauce
  • 1 cup fresh pineapple chunks
  • 3 garlic cloves
  • 2 tbsp achiote paste
  • 2 tbsp apple cider vinegar
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 2 tbsp olive oil
  • Corn tortillas onion, cilantro, pineapple, lime, avocado, for serving

Equipment

  • Blender
  • mixing bowl or zip-top bag
  • skillet or baking dish
  • Meat thermometer
  • Tongs

Method
 

  1. Blend chiles, pineapple, chipotle, garlic, achiote, vinegar, cumin, oregano, salt, and olive oil into a marinade.
  2. Marinate chicken 1 to 8 hours, no more than 24.
  3. Cook via skillet, oven, grill, or slow cooker until internal temp hits 165°F.
  4. Shred with two forks, then char briefly in a hot skillet.
  5. Serve in warm corn tortillas with toppings of choice.

Notes

 Chicken thighs stay juicier through the shredding process, but breasts work fine for a leaner version. Marinade can be made a day ahead. Leftovers keep for 4 days refrigerated or 3 months frozen.