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)
Recipe from Cooking Light

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Nutritional Information

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

Ingredients

  • 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)

Preparation

  1. Combine onion and cilantro.
  2. 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.
  3. 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.
  4. 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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