Chipotle Pork Soft Tacos with Pineapple Salsa

recipe
Pork, a common taco filling throughout Latin America, takes well to spices. When serving these soft tacos to younger children, spoon the pork and salsa into a tortilla, roll the tortilla tightly, and then cut it into small bite-sized pieces.

Yield:

6 adult servings (serving size: 2 tortillas, 2/3 cup pork mixture, and 1/2 cup salsa)

Recipe from

Oxmoor House

Nutritional Information

Calories 391
Caloriesfromfat 0.0 %
Fat 8.3 g
Satfat 1.8 g
Monofat 3.6 g
Polyfat 2 g
Protein 29.3 g
Carbohydrate 50.8 g
Fiber 6.9 g
Cholesterol 74 mg
Iron 3.6 mg
Sodium 420 mg
Calcium 161 mg

Ingredients

2 cups minced pineapple
1 cup minced apple
1/4 cup minced shallots
2 tablespoons chopped cilantro
1 tablespoon fresh lime juice
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 tablespoon canola oil
1 cup thinly sliced yellow onion
2 garlic cloves, minced
1 1/2 pounds pork tenderloin, cut lengthwise and thinly sliced crosswise
1/2 cup fat-free, less-sodium chicken broth
1 tablespoon cider vinegar
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
12 cherry tomatoes, quartered
2 chipotle chiles, canned in adobo sauce, chopped (about 2 tablespoons)
12 (6-inch) corn tortillas

Preparation

1. To prepare salsa, combine first 7 ingredients in a medium bowl; stir until well blended. Cover and chill.

2. To prepare tacos, heat oil in a large nonstick skillet over medium heat. Add onion to pan; cook 2 minutes or until tender. Add garlic; cook 30 seconds. Add pork to pan; cook 4 minutes or until pork is no longer pink, stirring occasionally. Stir in broth and next 7 ingredients. Cover, reduce heat, and simmer 10 minutes. Uncover; simmer 10 minutes or until liquid is nearly evaporated.

3. Warm tortillas according to package directions. Serve pork mixture with tortillas and salsa.

for your toddler: When making the salsa, cut extra fruit into small bite-sized pieces for baby. Omit the black pepper and chipotle peppers; after removing the baby's pork, parents can add peppers at end of simmering in Step 2. Cut the pork into bite-sized pieces. Serve the pork and fruit pieces as finger foods on a plate with a warmed corn tortilla.

Mark Scarbrough,

Cooking Light First Foods,

Oxmoor House

August 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note