Chicken Tacos Al Pastor
Tacos al pastor are Mexico's legendary street tacos: marinated meat shaved thin, kissed with char, and tucked into warm corn tortillas with grilled pineapple, onion, and cilantro. This chicken version captures all that sweet-savory, citrusy magic in a home-friendly recipe. Expect empty plates and requests for seconds.
- Prep time
- 15 mins
- Cook time
- 20 mins
- Total time
- 35 mins
- Servings
- 4 servings
- Calories
- 620
Ingredients
- 2 lbs (900g) boneless, skinless chicken thighs, sliced into thin strips
- 3 tablespoons achiote paste
- 1/2 cup pineapple juice, 1/4 cup fresh orange juice, and 2 tablespoons lime juice
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano (Mexican if available)
- 1 chipotle pepper in adobo, minced (optional, for heat)
- 2 tablespoons vegetable oil, plus more for cooking
- 1 1/2 teaspoons salt
- 12 small corn tortillas
- 1 cup diced fresh pineapple, for topping
- 1/2 cup diced white onion
- 1/2 cup chopped fresh cilantro
- Lime wedges, to serve
Instructions
- Make the marinade: Whisk the achiote paste with the pineapple juice, orange juice, lime juice, garlic, cumin, oregano, chipotle (if using), oil, and salt until smooth.
- Marinate the chicken: Add the chicken strips, toss to coat, cover, and refrigerate for at least 30 minutes and up to 4 hours. The longer it sits, the deeper the flavor.
- Sear the chicken: Heat a large skillet or grill pan over medium-high heat with a drizzle of oil. Cook the chicken in batches for 6-8 minutes, letting it develop charred edges, until cooked through.
- Char the pineapple: In the same hot pan, sear the diced pineapple for 2-3 minutes until caramelized at the edges.
- Warm the tortillas: Heat the tortillas in a dry skillet or directly over a flame until soft and lightly charred. Keep them wrapped in a towel.
- Assemble: Fill each tortilla with chicken, then top with charred pineapple, onion, cilantro, and a squeeze of lime. Serve immediately.
Pro tips
- Don't overcrowd the pan — cook the chicken in batches so it sears and chars instead of steaming.
- Achiote paste can stain, so use a non-reactive bowl and wash your hands after handling the marinade.
- Warm tortillas are non-negotiable. Cold corn tortillas crack; hot ones are soft and pliable.
- Chop the chicken into bite-size pieces after cooking for authentic street-taco texture.
Frequently asked questions
What can I use instead of achiote paste?
Annatto (achiote) paste is ideal, but you can substitute 1 tablespoon paprika plus 1/2 teaspoon turmeric and 1/2 teaspoon cumin. The color and earthiness will be close, though the flavor is a little different.
Can I use pork instead of chicken?
Yes. Thinly sliced pork shoulder works beautifully — marinate it the same way and cook it in a hot skillet until caramelized. Pork is actually the traditional al pastor meat.
How do I warm corn tortillas so they don't break?
Heat them directly over a gas flame for 20-30 seconds per side, or warm them in a dry skillet over medium-high heat until pliable with light char spots. Keep them wrapped in a clean towel so they stay soft.
Can I make these tacos ahead of time?
Yes. Marinate the chicken up to 24 hours in the fridge, and store leftover cooked chicken in an airtight container for 3 days. Reheat in a hot skillet for the best texture.