Let me first address the title. Taco Tuesday is alive and well in my home, but I prefer my tacos over a bed of finely chopped cabbage tossed with a bit of lime an olive oil, rather than in a tortilla. My husband tells me that this no longer qualifies as a taco but, I will call it a taco if I want to call it a taco. ANYWAY. These tacos will have your home smelling heavenly as the pineapple chunks and chipotle cook down with the pork to form a sweet and spicy sticky sauce that coats each bit of the lean tenderloin. These are great served over warmed corn tortillas if you prefer a more legitimate taco and would also we great wrapped up in a flour tortilla with beans and rice the next day! Enjoy it in whatever fashion suits you. :)
PORK & PINEAPPLE TACO BOWLS WITH CHIPOTLES
2 lbs pork tenderloin, diced
1 tsp dried oregano
1 tsp dried cumin
2 cloves garlic, minced
1 pineapple, diced, divided
Splash of tequila or white vinegar
2 tbsp olive oil
1 large white onion, diced
3 chipotles in adobo sauce, minced
Pickled peppers and red onion (recipe below), finely chopped cabbage tossed with a pinch of salt and 1 tbsp each lime juice and olive oil, diced avocado, 2 tbsp chopped fresh cilantro
1) Measure 2 1/4 cups diced pineapple. Set aside. Place the remaining pineapple in blender with 1/2 cup water and blend until smooth. Place the pork in a large zip top bag with oregano, cumin and garlic and pour the pineapple "smoothie" over the top. Massage the bag a bit to completely cover the pork in the marinade. Marinade for about an hour but not much more, as the acidity of the pineapple will compromise the texture of the pork if left to marinade too long.
2) In a large dutch over over medium heat, heat the oil. Add the onion and cook until soft, about 10 minutes. Add the pork with the marinade, and bring to a strong simmer. Add the chipotles. Simmer until the pork is cooked through and the sauce reduces by half, about 15 minutes. Add the pineapple and cook for 15 minutes more, until sauce is thick and sticky. Season to taste with salt.
3) Serve the pork on a bed of cabbage along with the avocado, pickled vegis, and avocado. Sprinkle with cilantro.
PICKLED PEPPERS AND ONION
1 medium red bell pepper, quartered through the stem and sliced crosswise into 1/4 inch slices
1 medium red onion, halved through the stem and sliced crosswise into 1/4 inch slices
1 cup apple cider vingar
1 tbsp each kosher salt and sugar
Place all ingredients in a jar with a lid and shake. Marinate on your counter for about an hour, turning occasionally and serve immediately or keep in the fridge for about a month.
Hi. I'm Claudia. I'm a food obsessed, nature loving, fitness fanatic and happy gal living in the Pacific Northwest. I've been eating and cooking healthy foods for most of my life, and I'm so excited to share my passion for it with you!