Pineapple And Pork Tacos With Avocado Crema Recipes

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PINEAPPLE AND PORK TACOS WITH AVOCADO CREMA



Pineapple and Pork Tacos With Avocado Crema image

If you enjoy authentic Mexican food, you're probably already familiar with the shepherd style tacos that inspired this recipe. Pan searing not only keeps the cooking method lean, but it also intensifies the inherent sweetness of the pineapple. The recipe came from flat belly diet meal. I never once would dream of cutting up a pork tenderloin in cubes, but the recipe called for it and I am glad I tried this. This is one of the best recipe that I have ever eaten. I did use all of the pork tenderloin and cooked it in batches because my husband loves to eat.

Provided by dakotah

Categories     One Dish Meal

Time 1h

Yield 12-16 serving(s)

Number Of Ingredients 15

2 teaspoons sugar
2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon ground red pepper
1/4 teaspoon salt
12 ounces pork tenderloin, called trimmed and cut into 1/2-inch cubes (I use more "all the pork tenderloin")
1 tablespoon olive oil (I had to use a little for the extra batches)
1/4 fresh pineapple, cored and sliced crosswise (I use 1 can chunks)
2 tablespoons chopped fresh cilantro
12 corn tortillas, 6-inch diameter (I use flour)
1 avocado, mashed
2 tablespoons nonfat sour cream
2 tablespoons freshly squeezed lime juice
1/8 teaspoon salt

Steps:

  • To prepare the pork and pineapple: In a cup, mix the sugar, cumin, coriander, cinnamon, pepper, and salt. Mix half of the spices with pork, then toss with the oil. Mix the remaining spices with the pineapple. Let stand at room temperature for 15 minutes while preparing the avocado crema.
  • To prepare the avocado crema: Whisk the avocado with the sour cream, lime juice, and salt in a small bowl. Press a piece of plastic wrap directly onto the surface to keep the crema fresh looking.
  • Coat a large nonstick skillet with olive oil spray. Warm over medium-high heat for 2 minutes. Add the pork and cook. turning once or twice, for 8 minutes or until browned and cooked through. Add the cilantro and toss to combine. Transfer to a clean plate and cover loosely to keep warm. ( I put in warm oven).
  • Add the pineapple to the pan and cook, turning once or twice, for 3 to 4 minutes or until golden. Remove from the heat.
  • To assemble each serving, place 3 tortillas on a plate. Divide 1/4 of the pork and pineapple between each tortilla Top with the crema. Delicious!

Nutrition Facts : Calories 140.1, Fat 5.4, SaturatedFat 1, Cholesterol 18.7, Sodium 102.3, Carbohydrate 16.2, Fiber 3, Sugar 3.1, Protein 7.9

GRILLED PORK TACOS WITH PINEAPPLE



Grilled Pork Tacos with Pineapple image

The combination of earthy dried chiles and fruity pineapple are hallmarks of al Pastore. But so are long marination times and slow roasting. These speedy tacos are far from al Pastore, but they do bring together the similar citrusy, fruity and earthy flavors. Make sure your grill is hot and well greased to get the right char and caramelization on the pork.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

2 dried guajillo chile peppers
2 tablespoons vegetable oil, plus more for the grill
3 slices fresh pineapple (about 1/4 inch thick)
Juice of 1/2 orange (about 3 tablespoons)
Kosher salt and freshly ground pepper
1 pork tenderloin (about 1 1/4 pounds)
1/2 cup finely chopped white onion
Juice of 1 lime
2 tablespoons chopped fresh cilantro, plus whole leaves for topping
1 avocado
12 corn tortillas

Steps:

  • Preheat a grill to medium high. Put the chiles on a microwave-safe plate and microwave until fragrant and pliable, about 10 seconds (or toast in a small dry skillet over medium heat). Remove the stems, then tear the chiles and transfer to a blender. Add the vegetable oil, 1 pineapple slice, the orange juice, 1/2 teaspoon salt and a few grinds of pepper. Puree until smooth.
  • Trim the pork, then halve crosswise and lengthwise to create 4 pieces. Put in a shallow dish, add the chile puree and turn to coat; let marinate, 10 to 15 minutes.
  • Meanwhile, put the onion in a fine-mesh sieve and rinse under cold water; transfer to a bowl. Stir in the lime juice and a big pinch each of salt and pepper; set aside.
  • Remove the pork from the marinade and season with salt and pepper. Oil the grill grates, then transfer the pork and remaining 2 pineapple slices to the grill. Cover the grill and cook, turning the pineapple and pork occasionally, until the pineapple is well marked, about 4 minutes, and the pork is just cooked through and lightly charred, 8 to 10 minutes.
  • Chop the pineapple and add to the onion mixture along with the chopped cilantro; season with salt and pepper. Slice the pork and the avocado. Warm the tortillas as the label directs. Fill with the pork, pineapple mixture, avocado and cilantro leaves.

Nutrition Facts : Calories 500, Fat 19 grams, SaturatedFat 4 grams, Cholesterol 94 milligrams, Sodium 344 milligrams, Carbohydrate 46 grams, Fiber 8 grams, Protein 36 grams, Sugar 6 grams

ADOBO PORK TACOS WITH GRILLED PINEAPPLE (ADOBADO)



Adobo Pork Tacos With Grilled Pineapple (Adobado) image

This makes flavorful tacos. Make sure to cut up some of the grilled pineapple and put it in your taco with the meat. I sometimes make this using my grill pan. Recipe from Tacos by Susan Curtis and Daniel Hoyer.

Provided by cookiedog

Categories     Pork

Time 3h30m

Yield 24 tacos

Number Of Ingredients 17

4 lbs boneless pork loin, cut in half-inch slices
1 medium white onion, chopped
2 ancho chilies, and
2 guajillo chilies, toasted, stemmed, and seeded
1 tablespoon puree chipotle chile in adobo
6 garlic cloves
1 1/2 ounces achiote paste
1/8 cup apple cider vinegar or 1/8 cup rice wine vinegar
2 teaspoons honey
1/4 cup chopped fresh cilantro
1 tablespoon vegetable oil
4 cloves
1/4 cup water
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 fresh ripe pineapple, peeled, cored, and cut lengthwise in half-inch-thick slices, then lightly brushed with vegetable oil
corn tortilla

Steps:

  • Arrange slices of pork on a cutting board or smooth countertop between layers of plastic wrap. Using a meat-tenderizing mallet or a rolling pin, flatten the slices to form sheets about a quarter inch thick.
  • Place chiles, onion, garlic, achiote, vinegar, honey, cilantro, oil, water, cloves, salt, and pepper in a blender and puree smooth.
  • Spread mixture evenly over the sheets of pork and marinate in refrigerator for 1 to 3 hours. Remove from refrigerator 1/2 hour before cooking.
  • Preheat a charcoal or gas grill or oven broiler to produce a medium-high heat.
  • Place pineapple slices on grill alongside the marinated pork. Cook about 3 to 4 minutes on one side and turn over. Continue cooking until slightly charred and cooked through.
  • Remove from heat, cover and allow to rest for 5 to 10 minutes. Cut pork in quarter-inch strips. Garnish: pineapple may be sliced small as well or served in large slices.
  • Arrange on soft corn tortillas and top with garnishes.
  • Serving suggestion: Serve with refried beans, Mexican rice and an assortment of condiments such as roasted jalapeno chiles, salsa, Mexican cheese, avocados, grilled onions, lime, and toasted oregano.

Nutrition Facts : Calories 173.5, Fat 10.2, SaturatedFat 3.4, Cholesterol 47.6, Sodium 136, Carbohydrate 4.5, Fiber 0.7, Sugar 2.5, Protein 15.3

PORK AND PINEAPPLE TACOS



Pork and Pineapple Tacos image

A unique taco that is yummy too! One taco is a serving and a serving = about 300 calories. Pair with a nice side salad for a healthy meal.

Provided by seesko

Categories     Pork

Time 15m

Yield 6 serving(s)

Number Of Ingredients 10

3/4 cup chopped onion
1/2 cup minced fresh cilantro
1 teaspoon vegetable oil
1 teaspoon chipotle chile black pepper (such as McCormick)
1 teaspoon chili powder
1/2 teaspoon salt
1 lb pork tenderloin, trimmed and coarsely chopped
1 (15 1/4 ounce) can pineapple chunks in juice, undrained
6 (6 inch) flour tortillas
3/4 cup salsa verde (such as Herdez)

Steps:

  • Combine onion and cilantro.
  • Heat oil in a large nonstick skillet over medium-high heat. Combine chipotle powder, chili powder, salt, and pork in a medium bowl. Add pork mixture to pan; sauté 4 minutes or until browned. Remove from 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.
  • 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.

Nutrition Facts : Calories 297.2, Fat 7.3, SaturatedFat 1.8, Cholesterol 49.1, Sodium 739.9, Carbohydrate 37.3, Fiber 2.5, Sugar 14.1, Protein 19.7

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