We’ve all heard of porkchops and applesauce. I’m not exactly sure where this pop culture reference started (someone enlighten me?), but that sweet and savory combo is a classic. While I’m not planning on putting applesauce on a taco, I decided to work off that pork accompanied by fruit theme and make a fruity salsa to accompany spicy pork in a flour tortilla. It turned out to be a delicious combo that I’ve now made twice this week—it even made a great take to work meal!
This isn’t a recipe where you’ll need exact measurements—just see what looks and tastes right, and work with you have on hand! You can use yellow or white onion instead of red, I just used red for the color. You could add in mango, jalapeño, go crazy!
Pineapple and Pork Tacos
Old El Paso Soft Flour Tortillas
Pork Loin or Chop, cut into bite size pieces before cooking
Chili Powder
Cumin
Garlic Powder
Salt
Pineapple
Red Onion
Tomato
Cilantro
Pepper
Lemon Juice
Season pork with chili, cumin, garlic powder, and salt. Cook with EVOO over medium-high heat until cooked through. Dice pineapple, red onion, tomato, and cilantro. Season salsa with pepper and lemon juice. Serve pork warm over flour tortillas and top with pineapple salsa. Enjoy!
