This post may contain affiliate links, please see our privacy policy for details.
30 Minute Al Pastor Tacos with Smashed Avocado. Reinvent taco night with these quick al pastor-style street tacos. Sweet, smoky, and spicy chipotle pineapple pork gets piled into warm tortillas with pineapple salsa verde and roasted corn smashed avocado. They’re the easiest way to bring all those street taco flavors home. Make a playlist, mix up a batch of margaritas, and let this menu be the perfect excuse to turn dinner into a little fiesta.
I spent last week in Austin, and I realized something pretty special about Texas. People there seem to turn even an ordinary weeknight into a small celebration.
Every evening at the Austin Proper, the restaurants and bars are full. People of all ages are gathered over dinner, sharing drinks, catching up with friends, and simply enjoying being together. The streets have that same energy too. No one seems to be in a rush to get home.
Watching them made me wonder if Texans have figured out the balance so many of us are chasing. They work hard, but they also make time to enjoy life.
A lot of that comes down to spending time outside and gathering around food.
I’ve always believed food has this incredible way of bringing people together. It gives us a reason to slow down, put our phones away, and be present with the people sitting across the table. There’s something really refreshing about that kind of simplicity.
And one thing you’ll find just about everywhere in Texas? Really good tacos.
Al pastor has always been one of my favorites. Traditionally, it’s made with pork slow-roasted until tender in a smoky, spicy chipotle-pineapple marinade, then tucked into warm tortillas with fresh toppings.
I already have a more traditional shredded pork al pastor recipe on the site, but sometimes I want those same bold flavors without waiting hours.
So this version is my weeknight shortcut.
Instead of slow-cooked pork, I use ground pork that simmers in a quick chipotle pineapple sauce. You still get all those sweet, smoky, spicy flavors, but dinner is on the table in just 30 minutes. Add fresh pineapple salsa verde, roasted corn smashed avocado, melty cheese, and warm tortillas, then pour yourself a margarita and turn an ordinary weeknight into something worth celebrating!
These are the Details
Ingredients
The Al Pastor
- ground pork or ground chicken
- yellow onion
- smoked paprika
- chipotle peppers in adobo
- red enchilada sauce
- canned pineapple chunks in juice
- sea salt
- hard or soft taco shells
- Oaxaca cheese
Pineapple Salsa Verde
- salsa verde
- fresh pineapple
- roasted corn
- fresh lime
- fresh cilantro
- toasted pepitas
Smashed Avocado
- ripe avocados
- fresh lime
- fresh cilantro
- grilled or roasted corn
From the Kitchen
You’ll need one large skillet for the meat, plus two medium bowls for the salsa verde and smashed avocado. A cutting board, sharp knife, wooden spoon, and citrus juicer are all you need.
If you’re using fresh corn, char it on the grill, under the broiler, or directly over a gas flame for a couple of minutes before cutting off the kernels. It adds the best smoky flavor, making these tacos even better.
The Steps
Step 1: Cook the Al Pastor
In a large skillet, cook the ground pork and onion over medium-high heat, breaking up the meat with a wooden spoon as it browns. Once the pork is cooked through and the onion has softened, stir in the smoked paprika and chipotle peppers. Cook for another minute, until fragrant.
Next, pour in the enchilada sauce along with the entire can of pineapple (including the juice). Season with sea salt and let the mixture simmer for 5 to 10 minutes, until the sauce thickens and coats the pork.
My Tip: Don’t skip the pineapple juice! It gives you that signature sweet, smoky al pastor flavor without needing to marinate the pork for hours.
Step 2: Make the Pineapple Salsa Verde
While the pork simmers, combine the salsa verde, fresh pineapple, roasted corn, lime juice, cilantro, and crushed pepitas in a medium bowl. Season with sea salt.
This salsa is what really makes these tacos. It’s bright and fresh – the perfect balance to the smoky pork.
Build the Flavor: If you have a few extra minutes, grill or char the fresh pineapple first. It adds another layer of smoky sweetness that’s so delicious.
Step 3: Make the Smashed Avocado
In another bowl, combine the avocados, cumin, lime juice, cilantro, and grilled corn. Lightly mash everything together with a fork, leaving plenty of chunky pieces. Season with sea salt.
I love adding the charred corn here. It makes the avocado feel a little more special and ties all the flavors together.
Step 4: Assemble the Tacos
Finally, warm the tortillas, then fill each one with plenty of the al pastor pork. Spoon over the pineapple salsa verde and smashed avocado. Finish with Oaxaca cheese, crumbled queso fresco, and lots of fresh cilantro.
Serve immediately with extra lime wedges—and, if you’re feeling inspired, a round of margaritas.
My Entertaining Tip: Set everything out family-style and let everyone build their own tacos. It makes dinner feel even more fun, and everyone gets exactly what they want.
30 Minute Al Pastor Tacos with Smashed Avocado
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 pounds ground pork or chicken
- 1 yellow onion, chopped
- 1 tablespoon smoked paprika
- 1 to 2 chipotle peppers in adobo, chopped
- 1 cup red enchilada sauce
- 1 can (20-ounce) pineapple chunks in juice
- sea salt and black pepper
- 16 hard or soft taco shells, warmed
- shredded Oaxaca cheese, crumbled queso fresco, and fresh cilantro for serving
Pineapple Salsa Verde
- 1 cup salsa verde
- 1 cup fresh pineapple chunks
- 1 cup roasted corn
- juice from 1 lime
- 1/2 cup chopped fresh cilantro
- 2 tablespoons toasted pepitas, crushed
Smashed Avocado
- 2 avocados, diced
- 2 tablespoons fresh lime juice
- 1/2 cup chopped fresh cilantro
- 2 ears grilled corn, kernels removed
Instructions
- 1. In a large skillet set over medium heat, add ground meat and onion. Cook, breaking up the meat with a wooden spoon, until browned and cooked through, 8 to 10 minutes. Stir in the smoked paprika, chipotle peppers, enchilada sauce, and the entire can of pineapple with its juice. Season with salt and pepper. Simmer 5 to 10 minutes, until the sauce thickens and coats the meat.2. To make the pineapple salsa verde. In a bowl, combine the salsa verde, pineapple, roasted corn, lime juice, cilantro, and pepitas. Season with sea salt.3. Mix the avocado. Mix the avocados, lime juice, cilantro, and corn. Lightly smash together, leaving the avocado slightly chunky. Season with sea salt.4. Stuff each warmed tortilla with cheese and spoon over the al pastor. Top with pineapple salsa verde, smashed avocado, fresh cilantro. Eat with lime wedges!
