Grilled Pork and Pineapple Soft Tacos
Grilled pork and pineapple kebabs are turned into tacos!
Foto: RecipeGirlBahan-bahan
- 1 pound pork tenderloin, (cut into ½-inch cubes)
- 2 medium garlic cloves, (minced)
- 1½ teaspoons chili powder or hot paprika
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon ground cumin
- 1 medium onion, (halved and divided)
- 2 tablespoons red wine vinegar
- 1 small pineapple, (cut into ½-inch cubes (save any accumulated juice))
- 1 cup finely chopped cabbage
- ½ cup chopped cilantro
- chunky fresh salsa ((regular or mango))
- 8 taco-sized corn tortillas
Langkah-langkah
In a large bowl, toss the pork with the garlic, chili powder, salt, pepper and cumin. Let stand for 5 minutes. Thinly slice half of the onion, add it to the bowl with the vinegar and any reserved pineapple juice and toss with the pork. Marinate for 1 hour at room temperature (or slightly longer in the refrigerator). If chilled, bring to room temperature before grilling.
Preheat the grill or broiler. Thread pork and pineapple chunks alternately onto 8 skewers. Discard the marinade. Grill the kebobs or broil 4-inches from heat for 2 minutes per side. (8 minutes total), or until the pork is no longer pink in the center. Transfer to a platter.
While the pork is cooking, finely chop the remaining half of the onion. Place onions, cabbage, cilantro 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. See Notes below if you'd like to deep-fry the tortillas instead. Keep wrapped and place in basket. Serve tacos immediately with fixings.
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