15-Min Al Pastor Tacos with Grilled Onions
Crispy, caramelized pork tacos with charred onions, fresh pineapple, and cilantro—ready in 15 minutes using a sheet pan and rotisserie-inspired shortcuts.
- Total time
- 15 min
- Servings
- 2
- Calories
- 410
- Protein
- 28g
Ingredients
- 12 oz pork shoulder or butt, thinly sliced (or pre-sliced pork)
- 1 whole yellow onion, sliced into thick rings
- 1 cup fresh pineapple, cored and cut into bite-sized chunks
- 2 tbsp achiote paste (or chili powder + cumin + smoked paprika)
- ¼ cup fresh cilantro, roughly chopped
- 6 whole corn tortillas
- 1 whole lime (juiced)
Instructions
- 1
Heat 1 tbsp oil in a large skillet over medium-high until it shimmers, about 90 seconds.
- 2
Add onion rings and sear without moving until charred on one side, 2–3 minutes. Flip and char the other side. Transfer to a plate.
- 3
Add pork slices to the hot skillet in a single layer. Cook without stirring until edges brown and crisp, 2 minutes per side.
- 4
Stir achiote paste (or spice blend) and 2 tbsp water into the pork. Toss quickly until the meat is glazed and fragrant, about 1 minute.
- 5
Warm tortillas directly over a gas flame or in a dry skillet for 15 seconds per side until pliable.
- 6
Fill each tortilla with pork, top with charred onion, pineapple, cilantro, and a squeeze of lime. Serve immediately.
Tools you’ll need
- large skillet (12-inch cast iron or stainless steel)
- tongs
- cutting board and knife
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
