GRILLED AL PASTOR CHICKEN TACOS

GRILLED AL PASTOR CHICKEN TACOS

The yogurt and Al Pastor Skillet Sauce Starter pull double duty, both as a marinade (the yogurt helps keep the chicken moist on the grill) and a “crema” sauce to drizzle over the tacos. Look for sliced fresh pineapple in the supermarket produce section (thick slices or rings are fine for this). If you’re using a whole pineapple, here’s a good guide to break it down.

Prep time: 2 hr, 10 min (includes marinating) | Cook time: 15 min

1 package Al Pastor Skillet Sauce Starter, divided

1 cup container plain yogurt, divided

1½ pounds skinless boneless chicken thighs, excess fat trimmed

Canola oil, for grill

1 pound cored, thickly sliced fresh pineapple

1 red onion, sliced into 1-inch-thick rings

1 serrano chile, minced

1 clove garlic, minced

Sea salt, to taste

2 limes, divided

1 package Non-GMO Hand Made Style Tortillas, White Corn & Wheat

1 cup shredded red cabbage

1 avocado, seeded, peeled and diced

Cilantro, for garnish

In a small bowl, whisk 1 tablespoon Al Pastor Skillet Sauce Starter and ½ cup yogurt. If needed, whisk in 1-2 tablespoons water to thin mixture to a consistency you can drizzle. Cover and refrigerate.

Combine remaining Al Pastor Skillet Sauce Starter and yogurt in a large bowl. Add chicken, tossing to coat. Cover and refrigerate 2 hours and up to overnight, tossing occasionally.

Preheat grill.

Oil grill grates. Brush pineapple and onion with oil. Grill, covered, 3 minutes on each side or until charred. Chop pineapple and onion. Combine in a medium bowl with chile, garlic, salt and juice of 1 lime. Set aside. (Makes about 2 cups. Refrigerate leftovers up to 5 days.)

Remove chicken from marinade, discarding marinade. Pat chicken dry with paper towels. Season with salt. Brush chicken with oil. Grill, covered, 8-10 minutes or until done, turning halfway through.

Warm tortillas on grill.

Slice or shred chicken. Top tortillas evenly with chicken. Drizzle with yogurt-starter sauce “crema.” Garnish with pineapple salsa, cabbage, avocado and cilantro. Serve with remaining lime cut into wedges.

Number of Servings: 4-8