Friday, February 11, 2005

Pork and Pineapple Tacos

from Cooking Light Magazine

Serving Size : 4

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

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.

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