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MAIN DISHES- PORK:
Grilled Pork and
Pineapple Soft Tacos
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Grilled
Pork and Pineapple Soft Tacos |
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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 |
Preheat 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- Two
tacos per serving |
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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 7 |
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Recipe Source |
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Modified from Healthy Latin
Cooking |
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