Meal Kit
Chipotle Pork Tacos
With Pineapple-Cilantro Salsa
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 1 days
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Under %{max_calories} calories
Chef
Carrie Madormo
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)
- 14 oz. Pork Tenderloin
- 8 oz. Canned Crushed Pineapple
- 1 Granny Smith Apple
- 3 Shallot
- 1 Lime
- ½ fl. oz. Apple Cider Vinegar
- 5 Cilantro Sprigs
- 1 Garlic Cloves
- 6 6" Corn Tortillas
- 1 Tbsp. Chipotle Taco Spice Blend
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.
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Nutrition (per serving) Wq4kgZP4
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Calories560
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Carbohydrates76g
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Net Carbs66g
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Fat6g
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Protein48g
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Sodium190mg
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
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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 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 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 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 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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