30-Minute Al Pastor Tacos with Smashed Avocado
Quick chipotle-pineapple ground pork tacos with fresh pineapple salsa verde, roasted-corn smashed avocado, and Mexican cheeses.
This weeknight version borrows the sweet, smoky profile of al pastor without the long marinade or vertical spit. Ground meat absorbs chipotle, enchilada sauce, and pineapple juice quickly, while two fresh toppings supply acidity, creaminess, and char.
Instructions
- 1
Heat a large skillet over medium-high. Add the ground pork or chicken and chopped onion; cook for 8–10 minutes, breaking up the meat with a spatula, until browned, cooked through, and the onion is soft.
10 min
- 2
Stir in the smoked paprika and chopped chipotles and cook for 1 minute until fragrant. Add the enchilada sauce and the entire can of pineapple with its juice, season with salt and pepper, and simmer for 5–10 minutes until the sauce thickens and coats the meat.
10 min
- 3
While the meat simmers, combine the salsa verde, fresh pineapple, roasted corn, juice of 1 lime, 1/2 cup cilantro, and crushed pepitas in a bowl. Season with sea salt.
- 4
In a second bowl, combine the diced avocados, 2 tablespoons lime juice, remaining measured cilantro, and kernels from the grilled corn. Mash lightly with a fork, leaving plenty of chunks, and season with sea salt.
- 5
Warm the taco shells. Fill each with Oaxaca cheese and the al-pastor-style meat, then add pineapple salsa verde and smashed avocado. Finish with queso fresco, fresh cilantro, and lime wedges; serve immediately.
Ago's Notes
- Ground chicken can replace the ground pork without changing the method.
- Do not drain the canned pineapple: its juice provides the sweet, tangy base that gives the shortcut pork its al-pastor character.
- The 30-minute schedule assumes the salsa and avocado are made while the meat simmers. The printed method gives ranges of 8–10 minutes for browning and 5–10 minutes for reducing; use doneness and sauce consistency as the final guides.
- For deeper smoky flavor, char the fresh pineapple and corn before using them. Set all components out separately for family-style serving.
- Hard or soft taco shells both work. If gluten is a concern, choose certified gluten-free corn shells and verify the enchilada sauce.
Build the tacos only when everyone is ready to eat, so the shells stay warm and the salsa, avocado, and cheeses remain distinct.
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