Chipotle Pork Tacos

With Pineapple-Cilantro Salsa

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Calories Conscious
A note about serious food allergies

We're big taco fanatics at Home Chef (what's there not to love?!) and boy, are we excited about this one. Lean pork tenderloin medallions are slow cooked in apple cider vinegar and spices, ladled into soft corn tortillas, and topped with a salsa of pineapple, cilantro, and apple to create a sweet-and-savory taste experience reminiscent of the unique tacos you might enjoy on a vacation to Mexico.

In Your Box (serves 2)

  • 3 Shallot
  • 1 Lime
  • 1 Granny Smith Apple
  • 1 Garlic Cloves
  • 5 Cilantro Sprigs
  • 1 Pork Tenderloin
  • 6 6" Corn Tortillas
  • ½ fl. oz. Apple Cider Vinegar
  • 8 oz. Canned Crushed Pineapple
  • 1 Tbsp. Chipotle Taco Spice Blend
  • Nutrition (per serving)

  • Calories
    612
  • Carbohydrates
    0g
  • Fat
    0g
  • Protein
    0g
  • Sodium
    0mg

Recipe Steps

  • Step 1 - Prep the Vegetables
    1

    Prep the Vegetables

    Drain and dice the pineapple. Reserve the pineapple juice. Rinse, core, and finely chop the apple. Peel and dice the shallots. Rinse and finely chop the cilantro. Cut the lime into quarters lengthwise; reserve 2 quarters (half the lime) for garnish. Rinse the pork tenderloin and pat dry. Slice into small medallions.

  • Step 2 - Prepare the Salsa
    2

    Prepare the Salsa

    In a mixing bowl, combine the pineapple, apple, 1 shallot (to taste, this can be strong for some), cilantro, juice from half the lime to taste, and ½ tsp spice mix in a medium bowl.
    If additional sweetness is desired, add some of the reserved pineapple juice to taste. Salt and pepper to taste. Stir well then cover and place in refrigerator to chill before serving.

  • Step 3 - Prepare the Tacos
    3

    Prepare the Tacos

    Heat 1 Tsp. olive oil in a large nonstick skillet over medium heat.
    Add remaining shallots to pan and cook for 2 minutes, or until fragrant. Add garlic and cook for another 30 seconds.
    Add pork medallions to the pan; cook 4 minutes or until pork loses its pink color, stirring occasionally.
    Stir in ½ cup water, cider vinegar and remaining spice mix.
    Cover, reduce heat, and simmer 10 minutes.
    Uncover and simmer another 10 minutes, or until liquid is nearly evaporated.

  • Step 4 - Warm the Tortillas
    4

    Warm the Tortillas

    Warm a dry skillet over medium heat. Place the tortillas one-by-one into the skillet and warm on each side for 2-3 minutes, or until soft. Repeat step for remaining tortillas.

  • Step 5 - Plate the Dish
    5

    Plate the Dish

    Place 3 warmed tortillas on a plate. Ladle pork mixture into tortillas. Top with pineapple salsa. Garnish with remaining lime wedges.