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A version of tacos al
pastor...
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1 small |
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pineapple,
cut into ½-inch cubes (juice reserved) |
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1 lb |
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pork
tenderloin, cut into ½-inch cubes |
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2 cloves |
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garlic,
minced |
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1½ tsp |
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pure chili
powder or hot paprika |
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½ tsp |
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salt |
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½ tsp |
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ground black
pepper |
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¼ tsp |
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ground cumin |
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1 medium |
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onion,
halved crosswise |
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2 Tbs |
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red wine
vinegar |
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1 cup |
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chopped
cabbage |
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½ cup |
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chopped
cilantro |
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chunky fresh
salsa |
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8 corn |
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tortillas |
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1 |
Mix together in a
large bowl the pork, garlic, chili powder, salt pepper
and cumin. Let stand for 5 minutes. Thinly slice half of
the onion and add. Also add vinegar and reserved
pineapple juice. Stir briefly. Marinate for 1 hour at
room temperature (or longer in refrigerator). If
chilled, bring to room temperature before grilling. |
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2 |
Peheat grill or
broiler. Thread pork and pineapple chunks alternately
onto 8 skewers. Discard marinade. Grill kebobs or broil
4" from heat for 2 minutes per side. (8 minutes total),
or until pork is no longer pink in the center. Transfer
to a platter. |
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3 |
While pork is
cooking, finely chop remaining half of onion. Place
onions, cabbage and salsa into individual serving bowls.
Place all of the tortillas in a paper towel that has
been sprinkles with a few Tablespoons of water. Heat on
half-heat for about 2½ minutes in the microwave. Keep
wrapped and place in basket. Serve tacos immediately
with fixings. |
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Servings: 4 |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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351.20 |
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Calories From Fat (15%) |
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52.00 |
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% Daily Value |
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Total Fat
5.74g |
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9% |
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Saturated Fat 1.63g |
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8% |
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Cholesterol
73.71mg |
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25% |
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Sodium
390.57mg |
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16% |
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Potassium
829.63mg |
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24% |
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Carbohydrates
49.04g |
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16% |
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Dietary Fiber 5.82g |
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23% |
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Sugar 20.64g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
43.22g |
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Protein
28.27g |
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57% |
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WW
Points 6.7 |
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Recipe Source |
| Modified
from Healthy Latin Cooking |
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