These tacos have the perfect balance of sweet and spicy - a difficult balance to achieve! Wonderful contrast between the pineapple and duo of chili powders. Only complaint is that they were a little watery - I would go ahead and drain the can of pineapple next time.
Pork and Pineapple Tacos
Salsa verde is a green tomatillo salsa usually found in the Latin foods section of grocery stores. Serve with refried black beans sprinkled with shredded cheese.
Yield: 6 servings (serving size: 1 taco)
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Amount per serving
- Calories: 310
- Calories from fat: 21%
- Fat: 7.3g
- Saturated fat: 1.9g
- Monounsaturated fat: 3.2g
- Polyunsaturated fat: 1.3g
- Protein: 20.9g
- Carbohydrate: 40.7g
- Fiber: 3.2g
- Cholesterol: 49mg
- Iron: 3.1mg
- Sodium: 677mg
- Calcium: 37mg
- 3/4 cup chopped onion
- 1/2 cup minced fresh cilantro
- 1 teaspoon vegetable oil
- 1 teaspoon chipotle chile pepper powder (such as McCormick)
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1 pound pork tenderloin, trimmed and coarsely chopped
- 1 (15 1/4-ounce) can pineapple tidbits in juice, undrained
- 6 (6-inch) flour tortillas
- 3/4 cup salsa verde (such as Herdez)
- Combine onion and cilantro.
- Heat oil in a large nonstick skillet over medium-high heat. Combine chipotle powder, chili powder, salt, and pork in a medium bowl. Add pork mixture to pan; sauté 4 minutes or until browned. Remove from pan.
- Add pineapple to pan; bring to a boil. Cook 5 minutes or until slightly thickened. Stir in pork mixture; cook 1 minute or until pork is done.
- Warm tortillas according to package directions. Spoon about 2/3 cup pork mixture down center of each tortilla. Top each serving with 2 tablespoons onion mixture and 2 tablespoons salsa; roll up.
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