Wednesday, March 24, 2010

Pork tacos with pineapple salsa

A funny thing about living in Southwest Florida is that everyone, and I mean everyone, when they come visit they ask two things: to eat by the water and eat "good Mexican". I'm guessing that, ideally, they would like to eat good Mexican by the water —which isn't that much to ask for, I guess. The problem is, the Naples area lacks two things when it comes to restaurants: good Mexican ones and restaurants by the water. Throughout the years I have been looking everywhere for excellent tacos and finger licking tostadas, and I've only found two places that are worth mentioning, both little holes in the wall. Nothing against little family ran eateries, but sometimes you just aren't in the mood for mariachi music blaring from half broken speakers and hours of operation that change on a daily basis.

So what to do if you are in the mood to go out for Mexican? Simple. You make it at home. Thanks to Cooking Light and the abundance of small Mexican grocery stores I have become an expert at making very satisfying tacos, tostadas and enchiladas. Not bad for an Italian girl, uh?

From Cooking Light

For 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 

For 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
2 tomatoes, chopped
3  chipotle chiles, canned in adobo sauce, chopped
Flour tortillas, warmed
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 and cook 2 minutes or until tender. Add garlic and cook 30 seconds. Add pork to pan and 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.


  1. The pork taco part sounds good but there's no way I could ever feed Matthew pineapple salsa... he doesn't like sweet salsa's like that.

  2. The chipotles are pretty fiery so the pineapple salsa offsets the spiciness nicely. I'm not a big fan of sweet salsas either, but this is definitely an exception.

  3. Holy crap! Pineapple salsa sounds awesome. Do you think it would still taste good with chicken instead of pork?

  4. LJ:
    I think you could use chicken no problem. The only thing you'd have to be careful about is not to overcook it because chicken breast tends to become rubbery when cooked too long. Thanks for the visit, come back soon!



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