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Quick Tacos al Pastor

We loved the pork and pineapple tacos from a food truck in Hawaii. My husband, a high school football referee, gives my version a thumb’s up. —Lori McLain, Denton, Texas
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings

Ingredients

  • 1 package (15 ounces) refrigerated pork roast au jus
  • 1 cup well-drained unsweetened pineapple chunks, divided
  • 1 tablespoon canola oil
  • 1/2 cup enchilada sauce
  • 8 corn tortillas (6 inches), warmed
  • 1/2 cup finely chopped onion
  • 1/4 cup chopped fresh cilantro
  • Optional ingredients: Crumbled queso fresco, salsa verde and lime wedges

Directions

  • Coarsely shred pork, reserving juices. In a small bowl, crush half the pineapple with a fork.
  • In a large nonstick skillet, heat oil over medium-high heat. Add whole pineapple chunks; cook until lightly browned, 2-3 minutes, turning occasionally. Remove from pan.
  • Add enchilada sauce and crushed pineapple to same skillet; stir in pork and reserved juices. Cook over medium-high heat until liquid is evaporated, 4-6 minutes, stirring occasionally.
  • Serve in tortillas with pineapple chunks, onion and cilantro. If desired, top with queso fresco and salsa, and serve with lime wedges.
Nutrition Facts
2 tacos: 317 calories, 11g fat (3g saturated fat), 57mg cholesterol, 573mg sodium, 36g carbohydrate (12g sugars, 5g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.
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