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Instant Pot Paleo Tacos Al Pastor

<p>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!).</p>
4 Servings Recipe By

Ingredients

  • 4 individual Plantain
  • 1/3 cups Egg Whites
  • 1/3 cups Olive Oil
  • 1 teaspoon Sea Salt
  • 1 teaspoon Baking Powder
  • 1 tablespoon juice Lime
  • 1/4 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

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 2 tacos
  • 670 Calories
  • 27g Total Fat
  • 5g Sat Fat
  • 0g Trans Fat
  • 74mg Cholesterol
  • 1717mg Sodium
  • 87g Total Carb
  • 9g Fiber
  • 44g Total Sugars (Includes 0g Added Sugars)
  • 31g Protein
  • 19 WW Freestyle

Make It Now Cooking Directions

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.

Freeze For Later Cooking Directions

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. Cover a baking sheet in parchment paper.
  3. Ladle plantain mixture on to baking sheet and use back side of ladle to smooth into appx. 5 inch circles.
  4. Bake at 400 for 10-12 minutes until edges turn golden brown.
  5. Flash freeze plantain tortillas 1 hour.
  6. Once frozen, divide among half of indicated number of bags, separating tortillas with wax paper, label & freeze
  7. Place pineapple in blender or food processor and puree.
  8. Divide pork, pineapple mixture, chipotles, red onion, vinegar, lime juice, sea salt, pepper, garlic powder, cumin, chipotle powder, and water among other half of the indicated number of gallon bags.
  9. Label and freeze.

Make From Frozen Serving Day Directions

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

  1. Thaw: Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in a 64 ounce container.**
  3. Place frozen contents into the inner pot.
  4. Lock lid in place and seal steam nozzle.
  5. Cook on high pressure for 40 minutes.
  6. Release pressure naturally for 10 minutes. Quick release any remaining pressure.
  7. Remove the pork and shred. Return to the inner pot and mix with juices.
  8. Mix in cilantro.
  9. Top each tortilla with pork, lettuce and diced avocado.

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