Chicken Al Pastor Tacos

It’s no secret that we LOVE tacos over here. I’ll make them any way I can and serve them almost weekly. While al pastor is typically referencing a way of cooking the meat - spit grilling the meat, usually pork - it’s also often associated with the smoky and sweet combination of flavors…which I love!! A delicious twist on your tacos.

Serves 4-6

Ingredients:

Marinade:

2 tsp paprika

3 tsp kosher salt

1/2 tsp black pepper

2 tsp garlic powder

2 tsp onion powder

1 tsp oregano

Zest and juice of 1 lime

1/2 cup pineapple juice

2 Tbsp brown sugar

1 Tbsp cumin

2 chipotles in adobe, chopped

4 cloves garlic, minced

1/2 tsp cinnamon

2 Tbsp achiote paste (optional)

2 lbs boneless, skinless chicken breasts

1 pineapple, cut into spears

1 yellow onion, cut into quarters

To Serve:

8 corn or flour tortillas

Fresh cilantro

Cotija cheese, crumbled

Avocado Cream:

2 avocados, pitted and diced ⁣

½ cup sour cream⁣

½ cup avocado mayonnaise ⁣

Juice of 1 lime⁣

2 avocados, pitted and diced ⁣

Directions:

Place chicken breasts in a single layer in a glass baking dish or gallon sized ziploc bag. Pour marinade over top. Ensure both sides of chicken breasts are well coated. Marinade in refrigerator for 30 mins or up to 3 hours.

Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray. Lay chicken breasts on pan. Nestle pineapple amongst chicken. Toss onion lightly in olive oil and place on pan.

Bake 25 minutes.

While chicken is cooking, combine all ingredients for avocado cream in food processor. Blend until smooth. Set aside.⁣

Remove baking sheet from oven. Dice chicken. Place pineapple and onion back in oven. Place baking sheet directly under broiler and broil for 2-4 minutes or until lightly caramelized but not burned.

Dice pineapple and onion.

Plate tacos by topping tortillas with chicken, pineapple, onion, avocado cream and cotija cheese. Garnish with cilantro.