Cast Iron Skillet Pastor Tacos

Ingredients

• 1.5 lbs boneless skinless chicken thighs, sliced into thin strips
• 1.5 cups fresh pineapple, diced into small chunks
• 1 medium white onion, thinly sliced
• 2 tablespoons achiote paste
• 0.25 cup pineapple juice
• 2 tablespoons apple cider vinegar
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 2 tablespoons vegetable oil
• 12 pieces small corn tortillas
• 0.5 cup fresh cilantro, chopped
• 2 whole lime wedges

Instructions

1. 1

   In a large bowl, whisk together the achiote paste, pineapple juice, vinegar, oregano, and garlic powder until smooth.

2. 2

   Add the chicken strips to the marinade, tossing to coat thoroughly, and let sit for at least 20 minutes.

3. 3

   Heat a large cast iron skillet over high heat until it begins to smoke slightly, then add one tablespoon of oil.

4. 4

   Add the diced pineapple and sliced onions to the skillet, searing for 3-4 minutes until they develop dark caramelized edges, then remove and set aside.

5. 5

   Add the remaining oil to the hot skillet and spread the chicken strips in a single layer, letting them sear undisturbed for 3 minutes to get a deep char.

6. 6

   Flip the chicken and cook for another 3 minutes until fully cooked through and crispy on the edges.

7. 7

   Return the pineapple and onions to the skillet, tossing everything together for 1 minute to combine the flavors.

8. 8

   Warm the corn tortillas on a separate griddle and serve the chicken mixture topped with fresh cilantro and a squeeze of lime.