Ingredient List
- 4 fresh pineapple rings, about 1/2-inch thick
- 1 medium red onion, peeled and halved, root left intact
- 1 large jalapeño chile
- 4 tablespoons olive oil
- 2 teaspoons lime juice
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1 pork tenderloin (1 to 1 1/4 lb), trimmed of fat
- 1 packet (.85 oz) Old El Paso™ Al Pastor Taco Seasoning Mix
- 2 cups lightly packed baby spinach leaves
- 1 package (6.7 oz) Old El Paso™ Flour Soft Tortilla Bowls (8 Count), heated as directed on package
- 1/4 cup crumbled queso fresco
- 1/4 cup loosely packed fresh cilantro leaves
Preparation
- Heat gas or charcoal grill. Pat pineapple rings dry with paper towels. Brush pineapple, onion and jalapeño with 2 tablespoons of the olive oil. Place pineapple, onion and jalapeño in single layer on grill over medium heat (350°F to 400°F). Position onion wedges and jalapeño perpendicular to grates to prevent them from falling through. Cover and cook 8 to 12 minutes, working in batches as necessary, turning once, until grill marks appear and onions are just crisp-tender. Set aside until cool enough to handle.
- Remove stem, seeds and membranes of jalapeño; dice and place in medium bowl. Finely dice pineapple and onion, and add to bowl with jalapeño. Add lime juice, cumin and salt; toss to coat. Cover and refrigerate.
- Coat tenderloin with remaining 2 tablespoons oil, then rub in taco seasoning mix. Place pork on grill over medium heat. Cover grill; cook 10 minutes. Turn pork; grill 8 to 12 minutes longer or until instant-read thermometer inserted in center of tenderloin reads 145°F. Transfer to cutting board; cover with foil, and let stand 5 minutes. Cut tenderloin into slices; cut slices into strips.
- Divide spinach among tortilla bowls. Divide pork among bowls; add pineapple salsa, queso fresco and cilantro.
Expert Tips
- Don’t feel like cutting up a whole pineapple for these pineapple tacos al pastor? Look for peeled and cored fresh pineapple in the grocery store’s deli section.
- Can’t take the heat? Feel free to leave the jalapeño out of the al pastor pineapple salsa—it’s still delicious without it!
- Grilling the jalapeño whole adds intense smoky flavor, which comes through in the salsa.
- Prefer your pork tenderloin tacos crunch? This recipe tastes delicious in Old El Paso™ Stand ’n’ Stuff shells too! The same recipe for 8 tortilla bowls will fill 10 Stand ’n’ Stuff shells.
Nutrition
- 1 Tortilla Bowl Calories 260 (Calories from Fat 110); Total Fat 13g (Saturated Fat 3 1/2g ,Trans Fat 0g); Cholesterol 35mg; Sodium 470mg; Potassium 310mg; Total Carbohydrate 20g (Dietary Fiber 1g ,Sugars 4g); Protein 15g
- % Daily Value: Vitamin A 15%; Vitamin C 20%; Calcium 6%; Iron 8%
- Exchanges: 1/2 Starch; 1/2 Other Carbohydrate; 1/2 Vegetable; 2 Very Lean Meat; 2 1/2 Fat
- Carbohydrate Choice: 1
*Percent Daily Values are based on a 2,000 calorie diet