Tacos de Pollo al Pastor
Sheet-pan chicken marinated in warm spices, pineapple, and vinegar—crispy at the edges, tender inside. Serve in warm tortillas with caramelized pineapple and fresh cilantro.
- Total time
- 25 min
- Servings
- 2
- Calories
- 425
- Protein
- 38g
Ingredients
- 1 lb chicken breast, boneless and skinless
- 1.5 cups fresh pineapple, cut into chunks
- 2 tablespoons achiote paste (recado)
- 3 tablespoons apple cider vinegar
- 6 count corn tortillas (6-inch)
- ¼ cup fresh cilantro, chopped
Instructions
- 1
Preheat the oven to 425°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.
- 2
Place the chicken breast on a cutting board and slice it horizontally—parallel to the board, from the thickest edge toward the opposite edge—into two thin, flat cutlets about 0.5 inches thick.
- 3
In a small bowl, whisk together the achiote paste, apple cider vinegar, and 1 tablespoon of olive oil until smooth with no lumps, about 30 seconds.
- 4
Spread the achiote marinade evenly over both sides of each chicken cutlet using a brush or the back of a spoon, making sure every part is coated with the orange-red paste.
- 5
Arrange the chicken cutlets on a sheet pan in a single layer, then scatter the pineapple chunks around the chicken in the empty spaces of the pan.
- 6
Slide the sheet pan into the preheated oven and roast for 12–15 minutes until the chicken is cooked through—no pink inside when you cut the thickest part, and the pineapple edges are caramelized and golden-brown.
- 7
Warm the corn tortillas over a gas flame or in a dry skillet over medium-high heat, about 30 seconds per side, until they are soft and pliable.
- 8
Remove the chicken from the sheet pan and tear it into bite-sized pieces, about 1 to 1.5 inches across—large enough to stay in the taco but small enough to eat in one bite.
- 9
Fill each warm tortilla with chicken pieces and roasted pineapple chunks, dividing the filling evenly among the six tortillas.
- 10
Scatter chopped cilantro evenly over the top of each taco and serve immediately.
Tools you’ll need
- oven
- sheet pan (18 × 13 inch)
- cutting board
- sharp chef's knife
- small mixing bowl
- whisk
- brush or spoon
- skillet or gas stovetop for warming tortillas
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