Pork and Pineapple Tacos

Name: Pork and Pineapple Tacos
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 teaspoon chili powder; 1 teaspoon chipotle chile pepper powder (such as McCormick); 6 6-inchs (6-inch) flour tortillas; 118 milliliters minced fresh cilantro; 454 grams pork tenderloin, trimmed and coarsely chopped; 177 milliliters chopped onion; 432 grams pineapple tidbits in juice, undrained; 177 milliliters salsa verde (such as Herdez); 1 teaspoons salt; 1 teaspoon vegetable oil

You can never have too many Mexican recipes, so give Pork and Pineapple Tacos a try. Watching your figure? This dairy free recipe has 239 calories, 19g of protein, and 5g of fat per serving. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 6. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of cilantro, salt, pineapple tidbits in juice, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It works well as an affordable main course.

Instructions

Combine onion and cilantro.

Ingredients you will need

Cilantro

Onion

Heat oil in a large nonstick skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Combine chipotle powder, chili powder, salt, and pork in a medium bowl.

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Chili Powder

Pork

Salt

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Bowl

Add pork mixture to pan; saut 4 minutes or until browned.

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Pork

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Frying Pan

Remove from pan.

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Frying Pan

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.

Ingredients you will need

Pineapple

Pork

Equipment you will use

Frying Pan

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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Tortilla

Onion

Salsa

Pork

Roll

Equipment

Frying Pan

Bowl

Ingredients

Servings:

1teaspoon

chili powder 1teaspoon

chipotle chile pepper powder (such as McCormick)66-inchs

(6-inch) flour tortillas 118milliliters

minced fresh cilantro 454grams

pork tenderloin, trimmed and coarsely chopped 177milliliters

chopped onion 432grams

pineapple tidbits in juice, undrained 177milliliters

salsa verde (such as Herdez)1teaspoons

salt 1teaspoon

vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Tudor Wines Balo Vineyard Pinot Noir. Reviewers quite like it with a 5 out of 5 star rating and a price of about 68 dollars per bottle.