Meal Kit

Chipotle Pork Tacos

With Pineapple-Cilantro Salsa

Prep & Cook Time: 25-35 min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
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)

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

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

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