Eosinophilic Esophagitis Friendly Pineapple Salsa Pork Tacos with Charred Pineapple
Total time55 min
Prep time25 min
Cook time30 min
5.0(5)
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Learn more →Ingredients
4 servings
For the pork
- 1 ½ lb boneless pork shoulder, cut into ½-inch slices
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper
For the charred pineapple and salsa
- 1 medium pineapple, peeled and cored
For the pineapple salsa
- ½ cup red onion, finely diced
- 1 jalapeño, seeded and finely diced
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice (about 1 lime)
- ¼ tsp salt
For serving
- 8 small corn tortillas
- lime wedges (optional)
Instructions
- 1
In a medium bowl, combine the cumin, smoked paprika, garlic powder, onion powder, 1/2 tsp salt, black pepper, and cayenne. Add the pork slices and toss until evenly coated.
- 2
Cut the peeled, cored pineapple into 1/2-inch-thick rings or planks. Set aside about 1 1/2 cups of the pineapple (roughly 1/3 of it) and finely dice it for the salsa. Reserve the remaining pieces for charring.
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