Chipotle Pork Soft Tacos with Pineapple Salsa

Chipotle Pork Soft Tacos with Pineapple Salsa Recipe
Photo: Lain Bagwell; Styling: Cindy Barr
Pork, a common taco filling throughout Latin America, takes well to spices. A slightly sweet fruit salsa helps balance the heat. Serve with lime wedges.

Yield:

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

Recipe from

Cooking Light

Nutritional Information

Calories 391
Caloriesfromfat 19 %
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

Salsa:
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
Tacos:
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, warmed

Preparation

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

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 loses its pink color, stirring occasionally. Stir in broth and next 7 ingredients (through chipotles). Cover, reduce heat, and simmer 10 minutes. Uncover and simmer 10 minutes or until liquid is nearly evaporated. Warm tortillas according to package directions. Serve pork mixture with tortillas and salsa.

Note:

Mark Scarbrough,

May 2007
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