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

Joanne Weir
Recipe by Cooking Light

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Nina Choi

Recipe Summary

hands-on:
34 mins
total:
1 hr 8 mins
Yield:
Serves 4 (serving size: 2 tacos)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare pork, preheat the grill to high heat.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

305 calories; fat 7.1g; saturated fat 1.3g; mono fat 3.4g; poly fat 1.3g; protein 26.6g; carbohydrates 36.9g; fiber 4.7g; cholesterol 74mg; iron 1.7mg; sodium 513mg; calcium 51mg.