Back
Recipes / Dinner

Instant Pot Paleo Tacos Al Pastor

Plan This Recipe Print

Instant Pot Paleo Tacos Al Pastor

Olivia
The Cook
4 Servings
22 Ingredients
2 Comments

Chipotle pineapple pork, creamy avocado, and crisp iceberg lettuce top homemade plantain tortillas in these Paleo Tacos Al Pastor. Taking a page from the cuisine of Central Mexico, the highlight of this freezer friendly dish is the spicy pork loin cooked to a perfect fall apart tender (now in the Instant Pot!).

Read More
4 Servings
22 Ingredients
2 Comments

Ingredients

  • 4 individual Plantain
  • ⅓ cups Egg Whites
  • ⅓ cups Olive Oil
  • 1 teaspoon Sea Salt
  • 1 teaspoon Baking Powder
  • 1 tablespoon juice Lime
  • ¼ cups Water
  • 2 cups dice Pineapple
  • 1 pound quarter Pork Tenderloin
  • 2 individual Chipotle Peppers in Adobo Sauce
  • 1 cup dice Onion, Red
  • 1 fluid ounce Vinegar
  • 2 tablespoons Lime Juice
  • 2 teaspoons Sea Salt
  • 1 teaspoon Black Pepper
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Cumin
  • 2 teaspoons Chipotle Chili Powder
  • 1 cup Water
Serving Day Ingredients
  • 1 cup chop Cilantro, Fresh
  • 2 cups chop Lettuce, Romaine
  • 2 cups peel, pit, and dice Avocado

Containers

Supplies

  • Baking Sheets
  • Parchment Papers
  • Wax Papers
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a blender combine plantains, egg whites, olive oil, sea salt, baking powder, lime juice and water. Blend until smooth.
  2. 5606311 Upgrade to a paid membership 57052 to unlock all instructions 99524
  3. 6922954 Upgrade to a paid membership 60912 to unlock all instructions 18703
  4. 6073473 Upgrade to a paid membership 67716 to unlock all instructions 12496
  5. 1907447 Upgrade to a paid membership 61295 to unlock all instructions 15627
  6. 1549260 Upgrade to a paid membership 53571 to unlock all instructions 46768
  7. 2491496 Upgrade to a paid membership 68538 to unlock all instructions 57913
  8. 8831559 Upgrade to a paid membership 42154 to unlock all instructions 69427
  9. 6754855 Upgrade to a paid membership 42887 to unlock all instructions 508

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

Prog. Pressure Cooker

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Prep from frozen
  2. 9744525 Upgrade to a paid membership 71295 to unlock all instructions 61329
  3. 5012461 Upgrade to a paid membership 19375 to unlock all instructions 47869
  4. 3245586 Upgrade to a paid membership 18448 to unlock all instructions 91604
  5. 5863284 Upgrade to a paid membership 92928 to unlock all instructions 29710
  6. 6352039 Upgrade to a paid membership 57405 to unlock all instructions 41148
  7. 8911559 Upgrade to a paid membership 12146 to unlock all instructions 96592
  8. 8290769 Upgrade to a paid membership 47690 to unlock all instructions 22773
  9. 47773 Upgrade to a paid membership 89652 to unlock all instructions 22609

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. In a blender combine plantains, egg whites, olive oil, sea salt, baking powder, lime juice and water. Blend until smooth.
  3. Cover a baking sheet in parchment paper.
  4. Ladle plantain mixture on to baking sheet and use back side of ladle to smooth into appx. 5 inch circles.
  5. Bake at 400 for 10-12 minutes until edges turn golden brown.
  6. In the inner pot, combine pork, chipotles, red onion, vinegar, lime juice, sea salt, pepper, garlic powder, cumin, chipotle powder and water.
  7. Place pineapple in blender or food processor, puree and add to the pork mixture.
  8. Lock the lid in place and seal steam nozzle.
  9. Cook on high pressure for 40 minutes.
  10. Release pressure naturally for 10 minutes. Quick release any remaining pressure.
  11. Remove the pork and shred. Return to the inner pot and mix with juices.
  12. Mix in cilantro.
  13. Top each plantain tortilla with pork, lettuce and diced avocado.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
2 tacos
Amount Per Serving
Calories
670
Total Fat
27g
Saturated Fat
5g
Trans Fat
0g
Cholesterol
74mg
Sodium
1717mg
Total Carbohydrates
87g
Fiber
9g
Sugar
44g
Protein
31g
WW Freestyle
19

Categories

shellfish-free, fish-free, soy-free, paleo, gluten-free-dairy-free, fall, winter, spring, summer, nut-free, gluten-free, dairy-free, real-food, instant-pot, wwfreestyle

Categories

shellfish-free, fish-free, soy-free, paleo, gluten-free-dairy-free, fall, winter, spring, summer, nut-free, gluten-free, dairy-free, real-food, instant-pot, wwfreestyle

2 Comments

Join the discussion

    1. According to the recipe this was adapted from, you simply thaw in the refrigerator. If you like, you can also warm tortillas in microwave or lightly toast on a griddle or grill pan. I hope that helps!

      Reply