Weeknight Tacos Al Pastor with Avocado + Roasted Salsa Verde

weeknight tacos al pastor avocado roasted salsa verde

Let's get something straight: tacos > everything.
Breakfast tacos, street tacos, late night tacos -- regardless of type, tacos trump justttt about all. Though it is "fall" on the calendar, as I type these words to you my (desktop) thermometer reads 94 degrees. 94!?? Forget warm pumpkin spice anything! And to think we haven't even reached today's high... I basic white girl can't. even. right now.

They say if you can't beat em join em... so what do you say we crack open a Coronita and carpe this diem with these tasty treats? I personally don't believe tacos should be made in one season or the other because one bite of them will transport you to easy breezy Cabo in no time. Sometimes that's needed in the dead of winter. Or, in this case, amidst the sweltering heat of "fall."

This recipe is suuuuper simple because there are only ehm three steps (with an optional fourth): quick marinate the pork, sizzle pork on the stove, build tacos, (blend salsa & drizzle). It's the marinate and sizzle drizzle baby! The chili & pineapple marinated pork cooks up quickly on the stovetop and the salsa can be made right in the blender or food processor. You could def make this for a bigger group by adding in another pork tenderloin - they are always so reasonably priced and make a ton of food. I'm into that.

I luh serving these with the roasted salsa verde I've made below, but if you aren't into the green check out this red salsa that is just as easy to whip togetha. Just a couple of ingredients, a few minutes of your time and you'll be having yourself a merry lil fiesta in no time!

Weeknight Tacos Al Pastor with Avocado + Roasted Salsa Verde

Prep Time: 20+ mins (to marinate) | Cook Time: 30 mins | Makes 10+ tacos


  • 1 pork tenderloin (18 oz.), cut into thin strips
  • 8 oz. canned crushed pineapple
  • 4 oz. chipotle peppers in adobo sauce
  • 2 cloves garlic, smashed
  • 1 tbs. brown sugar
  • juice of 1 lime
  • 8 oz. fresh cut pineapple
  • 1 avocado, diced
  • 1/2 bunch cilantro, chopped
  • 1/2 yellow onion, sliced
  • white corn (or flour) tortillas
roasted salsa verde
  • 5 tomatillos, husks removed & rinsed
  • 3 cloves garlic (whole with skins)
  • 1 serrano pepper
  • 1/2 bunch of cilantro, chopped
  • juice of 1 lime
The Steps
  1. Marinate the pork: Slice your pork into rounds first and then slice into thin strips. Place into mixing bowl and set aside. In a blender or food processor, combine all ingredients for the marinade (minus the pork) and blend until smooth. Poor over pork and toss to coat. Set in fridge for at least 20 mins and up to 2 hours. 

  2. Caramelize onions: Heat 2 tbs. of olive oil in a nonstick skillet over medium-low heat. Add in onion slices and toss to coat. Cook slices until they are soft and caramel-colored, about 10-15 mins. Remove from skillet and place aside to cool. 

  3. Roast salsa ingredients if making: Turn oven to Broil and place tomatillos, garlic cloves and serrano pepper on aluminum foil, lifting the edges to make a lip. This will help catch all the juices from the tomatillos! Drizzle everything with a little olive oil and place under broiler until char marks start to appear, about 4 mins (depending on temperature of your broiler). Flip everything over and char other side. Remove from oven to cool and lower heat of oven to 375 degrees.  

  4. Once everything has cooled, remove garlic from skin and place all roasted ingredients into blender or food processor, along with the cilantro and lime juice. Season with salt and pepper, blend, taste and place into bowl. Serve on top of tacos and/or with chiiiips. 

  5. Stir fry pork: Preheat oven to 375 degrees. In same nonstick skillet as onions, heat 1 tbs. olive oil over medium heat. Using tongs, take out a few strips of pork and shake off excess marinade. Place into heated saute pan - be careful not to crowd the pan! Cook for about 3 minutes each side and place onto sheet pan. Remove any large char pieces with a folded paper towel, drizzle in a little more oil, and finish the rest of the pork. Place sheet pan in oven and roast for another 5 minutes or so until pork is cooked through but still tender.

  6. Grill pineapple chunks: Carefully clean same nonstick pan with folded paper towel to remove any excess char. No oil needed; just place chunks of pineapple into skillet over medium heat and char each side, about 5 minutes total. Let cool and chop into small dices. In a small bowl, combine with avocado and season with salt and pepper. 

  7. Assemble tacos!! Warm tortillas in dry saute pan for about 1 minute each side. Place a few caramelized onions in tortilla, followed by a few pieces of pork. Top with avocado & grilled pineapple. Drizzle with Roasted Salsa Verde and enjoy!
If you make this recipe, let me know! Leave a comment, let me know what you think + be sure to tag any pictures with @TheSavvySpoon +  #TheSavvySpoon on Instagram!


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