This quick recipe for spicy pork tacos is cooled with a juicy pineapple salsa.
There are two varieties of pineapples available in Australia. The top-on variety that shot to fame and demand since featuring in plenty of hipster instagram shots, and the golden top-off variety which is much sweeter and probably my favourite in desserts and for snacking. You can use either in this recipe, it’s more a matter of taste. Both go really well with the slightly sweet and spicy grilled pork fillet, chili and coriander.
For a vegetarian version, roasted or stir-fried sweet potato chunks are great. 
Pork Tacos and Pineapple Salsa
- Total Time: 36 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Spicy pork tacos get a sweet and tangy twist with this vibrant pineapple salsa. A quick weeknight meal the whole family will love.
Ingredients
- 1 cups (237 ml) olive oil
- 1 tbsp (15 ml) peri peri seasoning
- 1 lbs (454 g) pork fillet
- 1 small pineapple
- 1/4 small red onion
- 1 small handful freshly chopped coriander
- 1/2 red long chili
- 2 tsp apple cider vinegar
- 1/4 tsp sea salt
- 1 pinch freshly ground black pepper
- 1 small avocado
- 1 lime
- 8 mini corn tortillas
Instructions
- Preheat oven to 356°F (180°C).
- Drizzle the pork with olive oil and sprinkle with peri peri spice mix, rubbing it well into the meat. Cut the fillet in half if needed to fit the pan.
- Heat a large frying pan over medium-high heat and sear the pork for 5-6 minutes on each side, turning regularly. Allow the meat to rest wrapped in aluminum foil for 5 minutes.
- Peel, core, and finely dice the pineapple. Peel and finely slice the onion. Cut the chili in half, remove seeds, and finely dice the flesh. Finely chop the coriander.
- Combine the pineapple, onion, chili, and coriander in a bowl. Season with apple cider vinegar, salt, and pepper.
- Scoop avocado flesh into a small bowl and drizzle with juice from half a lime. Cut the remaining lime half into wedges and reserve for serving.
- Heat tortillas wrapped in aluminum foil in the 356°F (180°C) oven for 10 minutes.
- Once the pork has rested, slice it into 5mm-thin slices.
- To serve, top each tortilla with a spoonful of avocado, 4-5 slices of pork, and a generous topping of pineapple salsa. Serve with a lime wedge on the side.
Notes
- For extra tender pork, marinate it in the peri-peri seasoning for at least 30 minutes before cooking.
- If you don’t have peri-peri seasoning, use a blend of chili powder, smoked paprika, and cayenne pepper to taste.
- To prevent the tortillas from drying out, warm them only until they are pliable; don’t overcook them.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 15
- Sodium: 400
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 12
- Carbohydrates: 30
- Fiber: 5
- Protein: 25
- Cholesterol: 70
Frequently Asked Questions
Can I use a different type of pineapple for the salsa?
Yes, you can use either the top-on or golden top-off varieties of pineapple. The choice depends on your taste preference, as the golden top-off variety is sweeter.
What can I substitute for the pork if I want a vegetarian option?
For a vegetarian version, you can use roasted or stir-fried sweet potato chunks instead of the pork fillet.
How do I achieve the right level of spiciness in the pork tacos?
You can adjust the spiciness by varying the amount of chili used in the marinade for the grilled pork fillet.
Should you mash the avocado?
It sounds so yummy!