Ground Pork Tacos with Pineapple Salsa
A simple dinner with crispy browned ground pork and a tangy pineapple salsa, these Ground Pork Tacos are a quick and delicious way to get dinner on the table. Whip up this recipe in about 20 minutes and enjoy a dinner with so much flavor!
Servings: 8 tacos
For the Pineapple Salsa:
- 2 c pineapple small diced
- 1 jalapeño small diced, seeds removed for less spice
- ½ red onion small diced
- ⅓ c cilantro freshly chopped
- juice of lime about 1.5 -2 T
- Salt to taste
- 6-8 6 inch corn or flour tortillas
- cotija cheese
Prepare the pineapple salsa: Chop and dice the ingredients as noted. Toss the pineapple, onion, jalapeño and cilantro with the lime juice. Add sea salt if desired, I like to add a pinch. Chill until ready to serve tacos.
Prepare the taco meat: Heat about a tablespoon of olive oil (or add cooking spray) over medium high heat in a non-stick skillet. Add the ground pork and break it down into smaller pieces and chunks. Allow it to sit and cook for about 5 minutes to start to brown and then stir to flip and break into smaller pieces as desired. Continue to cook until cooked through and brown on all sides. Ground pork should be cooked to 160°F.
Turn the heat to low and then add in the lime juice, broth, chili powder, cumin, oregano, garlic powder, salt and pepper. Stir to combine and evenly coat all of the meat. Allow to simmer for 2-3 minutes to allow the liquid to reduce and the sauce to thicken.
Assemble the tacos: Char over a gas flame or warm your tortillas in a skillet on each side in an oil sprayed pan for about 30 seconds per side. Add pork taco meat and top with pineapple salsa. Sprinkle with cojita or desired cheese and extra cilantro. Enjoy immediately.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Lemons + Zest makes no guarantees to the accuracy of this information.
Nutritional info for these tacos does not include the optional cheese.
- For the best ground pork tacos, make sure the meat is allowed to brown and crisp up. Allowing the meat to sit for a bit of time to start will help this. Once the meat is cooked, you can let it sit just a bit longer as well to allow it to crisp up.
- Corn tortillas or flour tortillas are both great for these tacos. If you need a gluten free option, then the corn tortillas are a great choice.
- To store leftover taco meat, refrigerate in an airtight container. It will stay fresh for about 4-5 days. When reheating, add an extra splash of lime juice or water to add back in any moisture that was lost.
Calories: 221kcal | Carbohydrates: 16g | Protein: 11g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 41mg | Sodium: 196mg | Potassium: 289mg | Fiber: 2g | Sugar: 5g | Vitamin A: 252IU | Vitamin C: 23mg | Calcium: 43mg | Iron: 1mg