Mediterranean Diet Taco Al Pastor

Discover a fresh twist on a classic favorite with this Mediterranean Diet Taco Al Pastor, a lighter, nutrient-packed take on the traditional Mexican dish. Juicy, marinated chicken thighs are infused with a smoky blend of cumin, smoked paprika, and chipotle chili powder, then paired with caramelized pineapple for a perfect balance of sweet and savory. This vibrant recipe swaps out traditional cooking oils for heart-healthy extra virgin olive oil and layers the tacos with colorful, crunchy green cabbage and zesty red onion, all wrapped in whole wheat or corn tortillas. Ready in just 40 minutes, these tacos are topped with fresh cilantro and finished with a squeeze of lime for a refreshing Mediterranean-inspired flair. Perfect for a healthy weeknight dinner or meal prep, this dish combines bold flavors, wholesome ingredients, and a nod to clean eating—all in one irresistible bite.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 500 grams boneless skinless chicken thighs
• 200 grams fresh pineapple, diced
• 1 medium red onion, finely chopped
• 3 garlic cloves, minced
• 2 tablespoons extra virgin olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 0.5 teaspoon chipotle chili powder
• 2 tablespoons apple cider vinegar
• 2 tablespoons fresh cilantro, chopped
• 6 small whole wheat or corn tortillas
• 100 grams shredded green cabbage
• 2 whole lime wedges
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and set aside.

Step 2

In a mixing bowl, prepare the marinade by combining olive oil, apple cider vinegar, cumin, smoked paprika, oregano, chipotle chili powder, minced garlic, sea salt, and black pepper. Stir to combine.

Step 3

Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 15 minutes for the flavors to meld.

Step 4

While the chicken is marinating, prepare the toppings by shredding the cabbage, dicing the pineapple, and chopping the red onion and cilantro.

Step 5

Heat a non-stick skillet or cast-iron pan over medium heat. Add the marinated chicken to the hot skillet and cook for about 8–10 minutes, stirring occasionally, until fully cooked and lightly charred.

Step 6

Add the diced pineapple to the skillet during the last 3 minutes of cooking, allowing it to caramelize slightly.

Step 7

Warm the tortillas in a dry skillet or oven for a few seconds on each side to make them pliable.

Step 8

Assemble the tacos by placing a handful of cooked chicken and pineapple mixture on each tortilla. Top with shredded cabbage, chopped red onions, and fresh cilantro.

Step 9

Serve with lime wedges on the side for an extra burst of freshness.

Nutrition Facts

Serving size	1308.6 grams (1308.6g)

Amount per serving	% Daily Value*
Calories	1758

Total Fat 78.70g	101%
Saturated Fat 16.10g	81%
Polyunsaturated Fat NaNg
Cholesterol 424mg	141%
Sodium 4053mg	176%
Total Carbohydrate 183.40g	67%
Dietary Fiber 28.00g	100%
Total Sugars 34.40g
Protein 105.30g	211%

Vitamin D 0IU	0%
Calcium 447mg	34%
Iron 17mg	95%
Potassium 2418mg	51%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.0%

Protein: 22.6%

Carbs: 39.4%