Tacos Al Pastor with Grilled Pineapple Salsa

Photo: Nina Choi

If you want to tame the spice, seed the jalapeño and chop it, or simply omit it.

Yield: Serves 4 (serving size: 2 tacos)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 34 Minutes
Total: 1 Hour, 8 Minutes

Nutritional Information

Amount per serving
  • Calories: 305
  • Fat: 7.1g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 1.3g
  • Protein: 26.6g
  • Carbohydrate: 36.9g
  • Fiber: 4.7g
  • Cholesterol: 74mg
  • Iron: 1.7mg
  • Sodium: 513mg
  • Calcium: 51mg

Ingredients

  • Pork:
  • 1 chipotle chile, canned in adobo sauce
  • 1 tablespoon olive oil
  • 1 (1-pound) pork tenderloin, trimmed
  • 1 tablespoon chopped fresh oregano
  • 2 teaspoons ancho chile powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • Salsa:
  • 4 (1/2-inch-thick) slices fresh pineapple
  • 1/4 cup fresh cilantro leaves
  • 3 tablespoons thinly sliced red onion
  • 3 tablespoons fresh lime juice
  • 1/4 teaspoon kosher salt
  • 1/2 jalapeño, thinly sliced
  • Remaining ingredients:
  • 8 (6-inch) corn tortillas
  • 8 lime wedges

Preparation

  1. 1. To prepare pork, preheat the grill to high heat.
  2. 2. Mince chipotle chile. Combine chipotle and oil in a small bowl; rub evenly over pork. Combine oregano and the next 4 ingredients (through black pepper). Sprinkle spice mixture evenly over pork, and let stand for 30 minutes. Place the pork on grill rack coated with cooking spray, and grill for 6 minutes on each side or until a thermometer registers 145°. Remove pork from grill; let stand 5 minutes. Coarsely chop pork; keep warm.
  3. 3. To prepare salsa, place pineapple on a grill rack coated with cooking spray; grill for 5 minutes on each side. Coarsely chop pineapple, and place in a medium bowl. Add cilantro and next 4 ingredients (through jalapeño); toss to combine.
  4. 4. Warm the tortillas according to package directions. Place 2 tortillas on each of 4 plates, and divide pork evenly among tortillas. Top each taco with about 3 tablespoons salsa. Serve with lime wedges.
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