Grilled Pork Tacos with Pineapple Salsa

Grilled Pork Tacos with Pineapple Salsa

from Real Mom Kitchen

• 1/4 cup lime juice
• 1 teaspoon sugar
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons chopped cilantro
• 2 cups fresh pineapple, diced
• 2 Roma tomatoes, seeded and chopped
• 2 cloves garlic, minced
• 1 jalapeno pepper, seeded and finely diced
• 1-1/4 pounds boneless pork loin chops, sliced 1 inch thick
• 1/4 teaspoon salt
• 10 white corn tortillas

1. In a small bowl, whisk together lime juice, sugar, salt and the pepper. Slowly whisk in olive oil until blended making a dressing. Stir in cilantro.

2. In medium bowl, combine pineapple, tomatoes, garlic and jalapeno. Stir in 2 tablespoons of the dressing.

3. Combine remaining dressing with the pork in a resealable plastic bag. Marinate in refrigerator about 30 minutes, turn over after 15 minutes to get both sides of the chops in the marinade. Grill  pork about 6 minutes on each side or until desired doneness. Slice into thin strips, and sprinkle with 1/4 teaspoon salt.

4. Warm tortillas. To serve, fill a warm tortilla with a few pork strips and some salsa, and fold up.  Makes 5 servings (2 tacos each) 

Note from Kimberly: I did this recipe for the first time as stated here, except for we don't have a grill so I broiled the pork in the oven. In the future, I will make the following adjustments based on my families preferences...

flour tortillas instead of corn
add sour cream
add onion  to the salsa

~Kimberly Pueblo

Hawaiian Tacos

This is not a super fast recipe, as there is a lot of chopping of veggies, and I for one am not fast at that. However it goes much faster with my Chop Wizard [thanks for sharing that little tid-bit of knowledge Amy!] I know this blog is supposed to be dedicated to fast recipes, but this is my favorite meal, as many of you already know, so I had to post it for anyone that wanted to add it to their recipe stash.

Hawaiian Tacos

Better Homes and Gardens

1 lb. bulk hot Italian sausage (we usually use mild)

1/2 cup chopped onion

2 cloves garlic, minced

dash bottled hot pepper sauce

12 taco shells

1 recipe Hawaiian Pineapple Salsa (recipe, below)

1 cup shredded cheddar cheese

In a large skillet cook sausage, onion and garlic until sausage is browned and onion is tender; stir to break up sausage. Drain off fat. Stir in pepper sauce. Spoon meat mixture into taco shells. Top with Hawaiian Pineapple Salsa and sprinkle with cheese.

Makes 12 tacos [4 servings].

Hawaiian Pineapple Salsa: Combine 3 Roma tomatoes, seeded and chopped; 1 cup seeded, chopped cucumber; one 8-oz can pineapple tidbits, drained; 1/2 cup chopped onion; 1 or 2 fresh jalapeno peppers, seeded and chopped; 2 Tbsp snipped fresh cilantro, and 1 Tbsp packed brown sugar. Cover and refrigerate up to 2 hours; if refrigerated more than 30 minutes, serve with a slotted spoon.

~Kimberly Pueblo