GRILLED PORK & PINEAPPLE SOFT TACOS
1 small pineapple, cut into ½-inch cubes (juice reserved)
1 lb pork tenderloin, cut into ½-inch cubes
2 cloves garlic, minced
1½ tsp pure chili powder or hot paprika
½ tsp salt
½ tsp ground black pepper
¼ tsp ground cumin
1 medium onion, halved crosswise
2 Tbs red wine vinegar
1 cup chopped cabbage
½ cup chopped cilantro
chunky fresh salsa
8 corn tortillas
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.
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.
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.
Servings: 4- Two tacos per serving
Amount Per Serving
Calories From Fat (15%) 52
Total Fat 5.74g
Saturated Fat 1.63g
Dietary Fiber 5.82g
Net Carbohydrates 43.22g
WW Points 7
Recipe Source: Adapted from Healthy Latin Cooking
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