Blended Al Pastor Tacos with Pineapple Jalapeño Slaw
Source: The National Pork Board
PREP TIME
10 mins
COOK TIME
25 mins
SERVING SIZE
8
What You’ll Need
- ½ pound Prairie Fresh® ground pork
- 8 ounces white button mushrooms
- 2 tablespoons pineapple juice
- ½ tablespoon chili powder
- ½ tablespoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon fine sea salt (or more to taste)
- 14 teaspoon chipotle chile powder
- ¼ teaspoon ground oregano
- ¼ teaspoon ground black pepper
- 8 corn tortillas (small, warmed)
For the slaw:
- 4 cups shredded cabbage (thinly sliced)
- 2 green onions (sliced)
- ½ cup diced pineapple
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon pickled jalapenos
- 1 tablespoon fresh lime juice
- 1 tablespoon pineapple juice
- ¼ teaspoon fine sea salt (or to taste)
Directions
- Add the mushrooms to a food processor. Pulse in 10 second intervals until the mushrooms are finely chopped into pieces of similar size.
- Heat a large skillet over medium-high. Add the mushrooms and cook until they just begin to soften, 2 minutes. Add the pork. Continue to cook for 7 to 10 minutes, until the meat is no longer pink and cooked completely through. Turn off the heat. All liquid should evaporate. If it doesn’t, drain the blend.
- In the same skillet stir in the pineapple juice, chili powder, cumin, garlic powder, paprika, salt, chipotle chili powder, oregano, and black pepper. Return the heat to medium and cook for 1 more minute, stirring often.
- To make the slaw, stir together all above ingredients in a large bowl.
- Assemble the tacos, top a warm tortilla with the al pastor mushroom and pork blend. Top with some slaw before serving.
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