Pork Tacos with Pineapple Salsa

Make pork tacos with pineapple salsa, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
130 g Pork tenderloin (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
2 tsp, about 12 g Chipotle paste
Half a teaspoon Ground cumin
Juice of one lime, split between the pork and the salsa Lime juice
2 small, about 60 g Corn tortilla
60 g Pineapple (Fresh, cut into small dice. Tinned in juice works if drained well. Flesh only.)
30 g Red onion
15 g Pickled jalapeños
A handful, chopped Fresh coriander
4 sprays, about 1 g Olive oil spray (Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.)
To taste Salt
Ingredient notes on the recipe page.

METHOD
1. Rub the pork with the chipotle paste, cumin, half the lime juice and salt.
2. Stir the pineapple, finely chopped onion, jalapeños, coriander and the rest of the lime together for the salsa.
3. Griddle or fry the pork in a sprayed hot pan for four minutes a side, until charred outside and just pink in the middle. Rest for three minutes and slice thinly.
4. Warm the tortillas in the dry pan for thirty seconds a side and fill them with the pork and salsa.

Check ingredient packaging for allergen information.
Some corn tortillas are blended with wheat flour. Check the packet.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/pork-tacos-pineapple-salsa

AI-generated images illustrating the recipe.

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