Chipotle Pork Soft Tacos with Pineapple Salsa

Yes, another recipe from the Cooking Light files.  They definitely got something right here by pairing the spicy pork mixture with the sweet fruit salsa. I made the salsa the day before in order to save myself some time, so I found these to be pretty easy to put together. John and his friend both had seconds, so the dish is certainly man-approved. Warning: eating fresh pineapple in winter will make you yearn for beaches and tropical locales. So much so, that you'll be pouring yourself a rum drink (or two) shortly after dinner. Cheers!

  
Chipotle Pork Soft Tacos with Pineapple Salsa

from Cooking Light

Salsa:
2 cups minced pineapple
1 cup minced apple
1/4 cup minced shallots
2 tablespoons chopped cilantro
1 tablespoon fresh lime juice
1/2 teaspoon ground cumin
1/4 teaspoon salt

Tacos:
1 tablespoon canola oil
1 cup thinly sliced yellow onion
2 garlic cloves, minced
1 1/2 pounds pork tenderloin, cut lengthwise and thinly sliced crosswise
1/2 cup fat-free, less-sodium chicken broth
1 tablespoon cider vinegar
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
12 cherry tomatoes, quartered
2 chipotle chiles, canned in adobo sauce, chopped (about 2 tablespoons)
12 (6-inch) corn tortillas, warmed

Directions:

To prepare salsa, combine the first 7 ingredients in a medium bowl; stir until well blended. Cover and chill.

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.

Yield:  6 servings (serving size: 2 tortillas, 2/3 cup pork mixture, and 1/2 cup salsa)

CALORIES 391 (19% from fat); FAT 8.3g (sat 1.8g,mono 3.6g,poly 2g); IRON 3.6mg; CHOLESTEROL 74mg; CALCIUM 161mg; CARBOHYDRATE 50.8g; SODIUM 420mg; PROTEIN 29.3g; FIBER 6.9g

Download a printable recipe.

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