Al Pastor Chicken Tacos
Chicken version of smoky, spicy al pastor with pineapple salsa
Prep Time 1 day d 20 minutes mins
Cook Time 10 minutes mins
Total Time 1 day d 30 minutes mins
Course Lunch, Main Course
For the chicken marinade:
- 3 garlic cloves
- 2-3 chipotle peppers in adobo sauce
- 1/2 cup orange juice
- 1 tbsp lime juice
- 2 tbsp brown sugar
- 1 tbsp achiote paste
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp oregano
- 1 1/2 tsp salt
- 1 package boneless skinless chicken breasts trimmed and thinly sliced
For the salsa:
- 2 cups small diced pineapple broiled if you like
- 1/2 cup red onion diced
- 2 tbsp cilantro chopped
- 1 jalapeno seeded, stemmed and minced
- 2 tbsp lime juice
- salt and pepper to taste
For the tacos:
- corn tortillas heated in a skillet
- sour cream optional
- lime wedges optional
Combine marinade ingredients in a small blender and blend until smooth. Season with salt to taste. Pour over the sliced chicken and allow to marinate overnight in the fridge.
When ready to cook, heat a few tbsp oil in a skillet until very hot. Add the chicken and allow to sear on one side. Stir and allow to sear on the other side. Turn heat down to medium low and cook until the chicken is fully cooked.
Broil the pineapple until it has some black spots then cool and dice. Combine with other salsa ingredients and taste and adjust the lime juice, salt etc.
Char the corn tortillas briefly in a hot skillet. Serve with cooked chicken, salsa, and other toppings of your choice.
Keyword Chicken, Lunch, Main Dish, Mexican