Pork Chop Tacos with Pineapple Jalapeño Salsa
Juicy, smoky pork chop tacos made with bite-sized pork tossed in bold pork taco seasoning and topped with fresh pineapple jalapeño salsa. They're perfect for weeknights but flavorful enough for entertaining.
Equipment
Ingredients
Pork Taco Meat
- 1 teaspoon chili powder
- 2 teaspoons ancho chili powder
- 2 teaspoons cumin powder
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- Pinch cayenne pepper
- ¼ teaspoon garlic powder
- 4 teaspoons + 1 tablespoon olive oil divided
- 1 ¼ lbs. boneless pork chops cut into bite-sized pieces
Pineapple Jalapeño Salsa
- 1 ½ cups diced fresh pineapple (or frozen, thawed)
- Juice of ½ lime or about 2 teaspoons
- ⅛ teaspoon salt
- ¼ cup chopped cilantro
- 2 tablespoons minced red onion
- 1-2 tablespoons minced jalapeño optional
For Serving
- 8 corn or flour taco tortillas or street taco size tortillas
- 1 cup shredded cabbage
- sour cream optional
- extra lime wedges optional
Instructions
- Toast the tortillas if desired. Assemble the tortillas with ⅛ of the pork mixture. Top with 1 tablespoon shredded coleslaw, a heaping tablespoon of the pineapple salsa, and sour cream (if using). Serve hot!
- In a medium bowl, whisk together chili powder, ancho chili powder, cumin, salt, cinnamon, cayenne, and garlic powder.
- Stir in 4 teaspoons olive oil to form a seasoning paste.
- Toss the bite-sized pork chop pieces in the seasoning mixture until evenly coated. Cover and refrigerate for at least 1 hour, or up to overnight for deeper flavor.
- In a separate bowl, stir together pineapple, lime juice, salt, cilantro, red onion, and jalapeño (if using). Refrigerate until ready to serve.
- Heat a large skillet over medium heat. Add the remaining 1 tablespoon olive oil. Once hot, add the pork in an even layer and cook for 8–10 minutes, stirring occasionally, until browned and cooked through. The pork is done when it reaches an internal temperature of 145°F.Grill option: Cook the seasoned pork pieces on a preheated grill over medium heat until cooked through and lightly charred.
- Warm the tortillas over a gas flame or in a skillet until lightly charred and flexible.
- Divide the pork evenly among tortillas. Top with shredded cabbage, pineapple salsa, and sour cream if desired. Serve immediately.
Notes
Storage Directions:
- Refrigeration: Store pork and salsa separately in airtight containers for 3–4 days. For the best texture and flavor, toast tortillas just before serving. I don’t recommend storing pre-toasted tortillas, as they tend to dry out and become stiff.
- Reheating: Reheat the pork taco meat in the microwave or in a skillet over medium heat until warmed through.
- Marinate longer for a deeper flavor. The pork can marinate from 1 hour to overnight — a longer time allows the seasoning to penetrate more fully.
- Cook to 145°F. Pork is safe and perfectly juicy at an internal temperature of 145°F. Let it rest for a few minutes before serving.
- Toast your tortillas. Lightly charring tortillas enhances flavor and helps prevent tearing when filled.
Nutrition
Serving: 2tacosCalories: 490kcalCarbohydrates: 42gProtein: 37gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 95mgSodium: 907mgPotassium: 796mgFiber: 4gSugar: 10gVitamin A: 819IUVitamin C: 45mgCalcium: 136mgIron: 4mg
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