Quick Tacos al Pastor
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 4 servings.
We loved the pork and pineapple tacos from a food truck in Hawaii. My husband, a high school football referee, gives my version a thumbs-up. —Lori McLain, Denton, Texas
Ingredients
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1 package (15 ounces) refrigerated cooked pork roast au jus
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1 cup well-drained unsweetened pineapple chunks, divided
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1 tablespoon canola oil
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1/2 cup enchilada sauce
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8 corn tortillas (6 inches), warmed
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1/2 cup finely chopped onion
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1/4 cup chopped fresh cilantro
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Optional ingredients: Crumbled queso fresco, salsa verde and lime wedges
Directions
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1.
Coarsely shred pork, reserving juices. In a small bowl, crush half the pineapple with a fork.
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2.
In a large nonstick skillet, heat oil over medium-high heat. Add whole pineapple chunks; cook until lightly browned, 2-3 minutes, turning occasionally. Remove from pan.
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3.
Add enchilada sauce and crushed pineapple to same skillet; stir in pork and reserved juices. Cook over medium-high heat until liquid is evaporated, 4-6 minutes, stirring occasionally.
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4.
Serve in tortillas with pineapple chunks, onion and cilantro. If desired, top with queso fresco and salsa, and serve with lime wedges.
Nutrition Facts
2 tacos: 317 calories, 11g fat (3g saturated fat), 57mg cholesterol, 573mg sodium, 36g carbohydrate (12g sugars, 5g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.
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