Eosinophilic Esophagitis Friendly Pineapple Salsa Turkey Tacos with Charred Pineapple
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Learn more →Ingredients
4 servings
For the charred pineapple and salsa
- 1 medium pineapple, peeled and cored
- ½ small red onion, finely diced
- 1 jalapeño, seeded and finely diced
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice (from about 1 lime)
- ¼ tsp salt
For the turkey
- 1 tbsp neutral oil (such as avocado or canola oil), divided
- 1 lb ground turkey
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For serving
- 8 small corn tortillas
- lime wedges (optional)
- sliced avocado (optional)
Instructions
- 1
Cut the pineapple into 1/2-inch-thick rings or planks. Set aside about one-third of the pineapple (roughly 1 cup worth) for the salsa — dice it into small pieces and transfer to a mixing bowl. Keep the remaining pineapple pieces whole for charring.
- 2
Heat a cast iron skillet or grill pan over high heat until very hot, about 2 minutes. Add the whole pineapple pieces in a single layer and cook undisturbed for 2–3 minutes per side, until deep golden-brown char marks form and the edges caramelize. Transfer to a cutting board and slice into strips. Set aside.
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