Grilled Pork Tacos with Pineapple Salsa


I never have really thought about making tacos on your grill.  I mean I have thought of fajitas but not tacos.  Hello!  This is a fun twist on the taco for summer.  Where have I been.   I adapted this recipe for pork tacos with pineapple salsa from one in the July issue of Family Circle.  I loved the idea of grilling the meat and then to add pineapple salsa to the tacos, it screamed summer to me.

These tacos were delicious.  Not heavy, just light and refreshing.  They are also only 343 calories a serving!  I also got to thinking that the margarita chicken a posted last week would also taste awesome in a taco with this pineapple salsa.  This meal is easy to put together and you get fabulous gourmet looking tacos.

I served mine taco on my favorite Hand Made Style white corn tortillas from La Tortilla Factory.  They are delicious. Kind of like a mix of a flour and a corn tortilla.  They are only 90 calories each which is actually 20 calories less than the regular corn tortillas that I also had in my fridge.  I follow the directions on the package for the skillet method to warm the tortillas.  You just heat them for 20-30seconds on each side in an UNgreased skillet.  Love them!!!!

Grilled Pork Tacos with Pineapple Salsa

  • 1/4 cup lime juice
  • 1 teaspoon sugar
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons chopped cilantro
  • 2 cups fresh pineapple, diced
  • 2 Roma tomatoes, seeded and chopped
  • 2 cloves garlic, minced
  • 1 jalapeno pepper, seeded and finely diced
  • 1-1/4 pounds boneless pork loin chops, sliced 1 inch thick
  • 1/4 teaspoon salt
  • 10 white corn tortillas

1. In a small bowl, whisk together lime juice, sugar, salt and the pepper. Slowly whisk in olive oil until blended making a dressing. Stir in cilantro.

2. In medium bowl, combine pineapple, tomatoes, garlic and jalapeno. Stir in 2 tablespoons of the dressing.

3. Combine remaining dressing with the pork in a resealable plastic bag. Marinate in refrigerator about 30 minutes, turn over after 15 minutes to get both sides of the chops in the marinade. Grill  pork about 6 minutes on each side or until desired doneness. Slice into thin strips, and sprinkle with 1/4 teaspoon salt.

4. Warm tortillas. To serve, fill a warm tortilla with a few pork strips and some salsa, and fold up.  Makes 5 servings (2 tacos each)

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