Mexican · Dinner
Marinated Pork Pineapple Tacos (High-Protein)
Marinated pork shoulder seared on a griddle with pineapple juice, chipotle and adobo spices, combined with black beans for extra protein. Topped with charred pineapple, cotija cheese, cilantro and lime on warm corn tortillas. Smoky, sweet and tangy flavors balance the seared pork's char.
$5
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
612Calories
52.3gProtein
25.8gFat
48.6gCarbs
15.2gSugar
9.6gFiber
812mgSodium
126mgChol
8.9gSat Fat
1180mgPotassium
215mgCalcium
4.3mgIron
1.1mcgVitamin B12
38mgVitamin C
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Slice pork shoulder thinly against the grain. Mince garlic and chipotle in adobo. Dice pineapple and onion. Chop cilantro.
2
Marinate
Combine pork with diced pineapple, chipotle, lime juice, garlic, cumin, oregano, paprika and salt. Cover and refrigerate 45 minutes.
3
Sear
Heat oil in skillet over medium-high. Cook pork 5-6 minutes, turning once, until caramelized and cooked through.
4
Char
Add pineapple rings to skillet over medium-high heat. Cook 2 minutes per side until dark char marks form.
5
Plate
Warm tortillas in dry skillet. Combine pork and black beans. Fill tortillas with pork mixture, top with pineapple, onion, cilantro, cheese. Serve with lime.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz369g pork shoulder
- 2/3 cup160g fresh pineapple, plus 2 thin rings for charring
- 2 tbsp2 tbsp chipotle in adobo
- 2 tbsp2 tbsp lime juice
- 2 clove2 clove garlic
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp dried oregano
- 1 tsp1 tsp smoked paprika
- 2/3 cup120g cooked black beans
- 44 corn tortillas (120g total)
- 4 tbsp40g white onion
- 4 tbsp4 tbsp cilantro
- 2 tbsp28g cotija cheese
- 2 tsp2 tsp olive oil
- 1/4 tsp1/4 tsp salt
- 22 lime wedge, for serving
