Grilled Pork Tacos
My family raves about this moist pork with smoked paprika and pineapple. I dish it up next to brown rice and a salad of avocado and tomatoes. Dovetailing Tip: Use the pork you cooked on day 1 for today’s tacos.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 181
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 181
1 pound boneless pork ribeye chops, cut into 3/4-inch cubes
2 tablespoons plus 2 teaspoons lime juice, divided
1 teaspoon smoked or regular paprika
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup canned black beans, rinsed and drained
1/2 cup canned unsweetened pineapple tidbits plus 1 tablespoon reserved juice
2 tablespoons finely chopped red onions
2 tablespoons chopped fresh cilantro
4 flour tortillas (6 to 8 inches), warmed
sour cream or plain yogurt, optional
Directions:
In a large bowl, toss pork with 2 tablespoons lime juice and seasonings; let stand 5 minutes. Meanwhile, in a small bowl, mix beans, pineapple with reserved juice, onion, cilantro and remaining lime juice.
Thread pork onto 4 metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill kabobs, covered, over medium heat 6-8 minutes or until tender, turning occasionally.
Remove pork from skewers; serve in tortillas. Top with bean mixture, and sour cream if desired.
Source: tasteofhome.com
Thread pork onto 4 metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill kabobs, covered, over medium heat 6-8 minutes or until tender, turning occasionally.
Remove pork from skewers; serve in tortillas. Top with bean mixture, and sour cream if desired.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
