Pork tacos with spicy pineapple salsa
3
Points®
Total time: 1 hr 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
If you don't fall in love with this Mexican flavour-filled dish, well, we'll eat our sombreros
Ingredients
Pineapple
1 medium, peeled and cored
White Wine Vinegar
1 tablespoon(s)
Chilli flakes
1 teaspoon(s), level
Garlic
2 clove(s)
Oregano, Dried
2 teaspoon(s), level
Ground Cumin
1 teaspoon(s), level
Cloves, Whole or Ground
1 individual, pinch ground cloves
Pork shoulder joint, fat trimmed, boneless, raw
600 g, cut into 2cm cubes
Calorie controlled cooking spray
4 spray(s)
Red onion
1 medium, finely sliced
Lime
1 zest(s) of 1
Lime Juice, Fresh
2 tablespoon(s)
Coriander, fresh
2 tablespoon(s), handful, chopped
Chilli, green or red
1 individual, red, finely sliced
WW White Wraps
4 individual
Salad leaves
4 portion(s)
Instructions
1
To make a marinade, roughly chop half the pineapple and put in a food processor with the vinegar, chilli, garlic, oregano, cumin and cloves. Put the pork in a large bowl, spoon over the marinade, then cover and marinate in the fridge for at least 1 hour (preferably 4 hours). Remove from the fridge 30 minutes before cooking to bring the pork to room temperature.
2
Cut the remaining pineapple into thick rings. Mist a large nonstick griddle pan with cooking spray and griddle the pineapple rings for 2-3 minutes each side. Remove from the griddle and leave to cool before finely dicing. Toss the pineapple with the onion, lime zest and juice, coriander and chilli in a small bowl. Season to taste and set aside.
3
Mist the griddle pan with cooking spray. In batches, griddle the pork for 5-6 minutes, turning often, or until cooked through.
4
Warm the wraps to pack instructions. Serve topped with the salad, pork and pineapple salsa.
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