I'm celebrating hitting triple digits with one of my favorite foods - tacos ! I freaking love tacos. I love them enough that I eat them every single Saturday night. Yes, you read that right. Growing up, my parents and I had homemade tacos every Saturday. Now, my husband and I carry on the delicious tradition. We usually do the classic ground beef/cheese/lettuce/tomato combo on Saturdays, but some weeks, we'll have a second taco night one weeknight, and that's when we'll change things up. We've done shrimp, fish, vegetarian, barbacoa, and carnitas tacos, to name a few.
These grilled pork tacos are the perfect summer food - you get to use the grill, the meat is nice and lean (you know, swimsuit season and all of that jazz), and the salsa is super fresh and flavorful. The pork is marinated in a mixture of pineapple juice pureed with dried Guajillo chile and garlic, so it stays really tender while it hits the grill. With the mixture of spicy pork and sweet pineapple, these tacos are sort of a take on a classic Al Pastor-style taco. Now sometimes, depending on the season, grocery-store pineapple just isn't the best. So, I used NatureBox Big Island Pineapple in these, which taste like the dried version of the most amazing Maui Gold pineapple that I daydream about sometimes.
Grilled Pork Tacos with Pineapple Salsa
- 1 dried Guajillo chile, stemmed and seeded
- 3 garlic cloves
- 1/4 medium red onion, roughly chopped
- 3/4 pineapple juice
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground white pepper
- 1 pound pork tenderloin, cut crosswise into 1/2-inch-thick slices
- 8 corn tortillas
- 1 avocado, peeled, pitted and sliced
- Sriracha (optional)
- Pineapple Salsa
- 4 Naturebox Big Island Pineapple rings, chopped (or 1/4 cup chopped dried pineapple)
- 1 Roma tomato, chopped
- 1/2 jalapeno pepper, seeded and minced
- 1/4 cup chopped red onion
- 2 tablespoons chopped fresh cilantro leaves
- 2 tablespoons fresh lime juice
1. Make Grilled Pork Tacos: Place chile in small bowl; pour hot tap water over to cover. Let stand 10 minutes.
Take chile out of liquid; discard liquid. Place chile in bowl of food processor. Add garlic, onion, pineapple juice, vinegar, honey, salt and pepper. Puree until smooth. Place pork in large zip-tight plastic bag; pour marinade over pork. Seal bag and refrigerate at least 2 hours or up to 4 hours.
3. Make Pineapple Salsa: In a medium bowl, stir together all ingredients.
4. Preheat outdoor grill for direct grilling over medium-high heat. Remove pork from marinade; discard marinade. Grill pork until internal temperature reaches 145°, about 4 to 5 minutes, turning once halfway through cooking. Grill tortillas 30 seconds or until soft and pliable, turning once.
5. Dice pork; serve in tortillas topped with Pineapple Salsa, avocado and Sriracha, if desired.
This recipe originally appeared here on the Naturebox blog.
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