Tacos make for a healthy, simple weeknight meal the whole family will look forward to.
All recipes make eight tacos.
Spicy Grilled Pork Tacos
The right cut of pork is an inexpensive and super lean source of protein. Plus, the meat is easy to flavor.
8 corn tortillas
Fresh cilantro, chopped (for garnish)
1 lb thick-cut, boneless pork chops
1 jalapeno, sliced
¼ cup pineapple juice
¼ cup light craft beer (recommended blonde ale or sessions IPA)
¼ cup fresh cilantro, chopped
2 T olive oil
1 T honey or agave
½ T Sriracha or hot sauce
½ T cumin
1 tsp sea salt
4 pineapple rounds (sliced ½ inch thick)
1 large avocado, diced
½ red bell pepper, finely diced
½ jalapeno, minced (remove seeds to reduce spice)
2 T fresh cilantro, finely chopped
Juice and zest of 1 lime
¼ tsp, each, sea salt and fresh cracked pepper
Creamy chili BBQ sauce
2 T light sour cream or Mexican-style crema
1 T barbecue sauce
1 tsp chili powder
1 tsp cumin
1/8 tsp cayenne pepper
Place pork chops in a large Ziploc bag. Add the rest of the ingredients, seal bag very tightly and shake to mix the ingredients together. Let marinate 2 hours, up to overnight, in the fridge. Heat grill to medium and cook pork chops over direct heat for 5–7 minutes per side. Remove from grill and let rest for 5 minutes. Chop into small pieces. Grill pineapple rounds over medium heat 2 minutes per side until charred grill marks appear. Let cool on a plate. In a bowl, gently combine the rest of the salsa ingredients. Once the pineapple has cooled, remove the cores and dice the rest of the pineapple. Add to the bowl and gently stir until evenly combined. To assemble, heat the tortillas on the grill. Whisk barbecue sauce ingredients together in a bowl. Divide the pork into the taco shells and top with the pineapple salsa. Drizzle the barbecue sauce over the top and sprinkle with fresh cilantro if desired.