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Healthy Pork Tacos

Contributed By: Alyssa, OK | See all of Alyssa's recipes
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Active Time:  30 Minutes
Total Time:  40 Minutes
  6 servings
I love good Taqueria tacos, but they are usually loaded with fat and calories. I adapted my favorite Tacos Pastor using a leaner cut of pork and leaving out the fried part! They are so good my fiance won't eat taqueria tacos anymore!
1-1.5 lb. Pork Tenderloin
3 dried Guajillo Chiles
4 dried Pasilla Chiles
2 fresh Serrano Chiles
1 Tbsp. toasted Cumin Seeds
2 Garlic cloves
1 Pineapple (fresh)
1 cup crumbled Cotija Cheese
8-10 corn tortillas
Cut stems off of dried chiles, place in microwavable bowl and fill with enough water to cover chiles. Place in microwave and heat on high for 5 minutes or until chiles feel reconstituted. While microwaving dried chiles, cut serrano chiles in half, lengthwise, stems removed. Place serrano chiles and garlic in saute pan on medium heat with a little canola oil and a sprinkle with salt. Toast chiles and garlic until tender and lightly colored. Place reconstituted chiles, serrano chiles and garlic in a mini chopper or bullet blender. Add cumin seeds, salt, pepper and a little cooking liquid from the microwaved chiles in blender and blend all ingredients to make a paste. Place the tenderloin in a bowl and use 3/4 of the chile paste to coat the tenderloin. Using the same pan used for the garlic & serranos, sear the tenderloin on high heat on all sides. Then place tenderloin on cookie sheet (lined with foil) and bake for 15 to 20 minutes at 400 degrees. While the pork is in the oven, carve fresh pineapple, cut into chunks and place in hot saute pan and toast till warm & charred. Remove pork from oven and let rest about 10 to 15 minutes. Remove pineapple from heat and toast tortillas on stove or steam in microwave. Cut pork in small chunks and mix rest of chile paste with it to coat. Assemble tacos using the toasted tortillas and top with pork, cooked pineapple and cotija cheese and enjoy!

Date Added: 02/04/2011
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