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August 24, 2015

Pineapple Pork Tacos

This past weekend I laid low and BBQ'd on the roof with friends. We were in the mood to try something a little different than your typical burgers and hot dogs. This Pineapple Pork Taco recipe I found from was so good we ate all of them! Not to mention they go great with our Watermelon Sangria Punch (find that recipe here)
Pineapple Pork Tacos:
1 20 ounce can pineapple chunks in juice
1 tablespoon chili powder
1 pound pork tenderloin, cut into 1/2 inch slices
2 jalapeños, thinly sliced
1/2 teaspoon kosher salt
2 tablespoons canola oil
12 corn tortillas, warmed
1/2 red onion, sliced
1/4 cup fresh cilantro
1/2 cup crumbled feta cheese
lime wedges for serving

  1. Combine 1/2 cup pineapple juice (reserving the chunks), the chili powder, pork, and half the jalapeños in a large resealable plastic bag. Refrigerate for at least 1 hour and up to 4 hours. Remove the pork from the marinade, shake off the excess liquid, and season with salt.
  2. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Cook the pork in batches until just cooked through, 3 to 4 minutes per side, adding the remaining tablespoon of oil between batches. Thinly slice.
  3. Top the tortillas with the pork, pineapple chunks, onion, cilantro, cheese, and the remaining jalapeño.
  4. Serve with the lime wedges.

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