Chipotle Pork Soft Tacos with Pineapple Salsa
Elaine
ingredients
- Salsa:
- 2 c. minced pineapple
- 1 c. minced apple
- 1/4 c. minced shallots
- 2 TB chopped cilantro
- 1 TB fresh lime juice
- 1/2 t ground cumin
- 1/4 t salt
- Tacos:
- 1 TB canola oil
- 1 c. thinly sliced yellow onion
- 2 garlic cloves, minced
- 1 1/2 lbs. pork tenderloin, cut lengthwise and thinly sliced crosswise
- 1/2 c. fat-free, low-sodium chicken breother
- 1 TB cider vinegar
- 1 t dried oregano
- 1 t ground cumin
- 1/2 t salt
- 1/2 t freshly ground black pepper
- 12 cherry tomatoes, quartered
- 2 chipotle chilis, canned in adobo sauce, chopped (about 2 TB)
- 12 6-inch corn tortillas, warmed
directions
- 1
To prepare salsa, combined the first 7 ingredients in a medium bowl; stir until well blended. Cover and chill.
- 2
To prepare tacos, heat oil in a large nonstick skillet over medium heat. Add onion to pan; cook 2 minutes or until tender. Add garlic; cook 30 seconds. Add pork to pan; cook 4 minutes or until pork loses its pink color, stirring occasionally. Stir in broth and next 7 ingredients (through chipotles). Cover, reduce heat, and simmer 10 minutes. Uncover and simmer 10 minutes or until liquid is nearly evaporated. Warm tortillas according to package directions. Serve pork mixture with tortillas and salsa.
Source: CL
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