Tacos Al Pastor

Ingredients

• 1 pound pork tenderloin, cut into 1/2-inch cubes
• 1 (8-oz.) can pineapple tidbits in juice, drained
• 1 medium onion, chopped
• 1/4 cup chopped fresh cilantro
• 1 tablespoon Mexican-style chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon pepper
• 1 teaspoon chopped garlic
• 3/4 teaspoon salt
• 1 tablespoon canola oil
• 6 (8-inch) soft taco-size corn or flour tortillas, warmed
• Toppings: chopped radishes, fresh cilantro leaves, crumbled queso fresco, chopped onions, chopped jalapeño

Preparation

1. 1. Combine pork and next 9 ingredients in a large zip-top plastic freezer bag. Seal and chill 4 to 24 hours.
2. 2. Cook pork mixture in hot oil in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until pork is done. Serve mixture with warm tortillas and desired toppings.
3. Note: For testing purposes only, we used McCormick Gourmet Collection Mexican-Style Chili Powder.
4. Note: Nutritional analysis is per taco with flour tortilla and 1/2 cup pork mixture (not including toppings).
5. Spicy Chicken-Pineapple Tacos: Substitute 1 lb. skinned and boned chicken thighs, chopped, for pork tenderloin. Proceed with recipe as directed.
6. Per taco with flour tortilla and 1/2 cup chicken mixture (not including toppings): Calories 230; Fat 10.4g (sat 2.3g, mono 3.5g, poly 1g); Protein 15.5g; Carb 17.7g; Fiber 0.8g; Chol 50mg; Iron 1.8mg; Sodium 564mg; Calc 62mg