Ground Pork Tacos with Pineapple Salsa

• servings: 8 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

1 lb ground pork

2 tsp chili powder

1½ tsp cumin

1½ tsp oregano

1 tsp garlic powder

½ tsp sea salt

½ tsp pepper

½ - ⅔ c broth (chicken or beef work well)

Juice of lime (1.5 - 2 T)

2 c pineapple (small diced)

1 jalapeño (small diced, seeds removed for less spice)

1/2 red onion (small diced)

1/3 c cilantro (freshly chopped)

juice of lime (about 1.5 -2 T)

Salt (to taste)

6-8 6 inch corn or flour tortillas

cotija cheese

Directions

Prepare the pineapple salsa: Chop and dice the ingredients as noted. Toss the pineapple, onion, jalapeño and cilantro with the lime juice. Add sea salt if desired, I like to add a pinch. Chill until ready to serve tacos.

Prepare the taco meat: Heat about a tablespoon of olive oil (or add cooking spray) over medium high heat in a non-stick skillet. Add the ground pork and break it down into smaller pieces and chunks. Allow it to sit and cook for about 5 minutes to start to brown and then stir to flip and break into smaller pieces as desired. Continue to cook until cooked through and brown on all sides. Ground pork should be cooked to 160°F.

Turn the heat to low and then add in the lime juice, broth, chili powder, cumin, oregano, garlic powder, salt and pepper. Stir to combine and evenly coat all of the meat. Allow to simmer for 2-3 minutes to allow the liquid to reduce and the sauce to thicken.

Assemble the tacos: Char over a gas flame or warm your tortillas in a skillet on each side in an oil sprayed pan for about 30 seconds per side. Add pork taco meat and top with pineapple salsa. Sprinkle with cojita or desired cheese and extra cilantro. Enjoy immediately.

Nutrition

• Calories: 221 kcal
• Total Fat: 13 g
• Saturated Fat: 5 g
• Unsaturated Fat: 7 g
• Cholesterol: 41 mg
• Sodium: 196 mg
• Total Carbohydrate: 16 g
• Dietary Fiber: 2 g
• Total Sugars: 5 g
• Protein: 11 g