Recipe: Pineapple and Pork Tacos

Happy Tuesday!  But doesn't it sort of feel like a Monday?  The great news is that by tomorrow we will be half-way to the weekend.  On days like these, I think my greatest gift to you is an easy but delicious dinner like these pork and pineapple tacos.   I actually used some leftover pork tenderloin to make this meal, so it was even easier and faster than the recipe below.  Now, I know the skeptics among you think this one looks like it has lots of ingredients, and it does.  BUT, they are mostly spices, so it really doesn't take long at all.  Whatever you do, don't skimp on the avocado crema - it is delicious, and would go well with plenty of other things too - sandwiches, burgers, chips, etc.  Give this one a try - it is really, REALLY good.  Promise.

Pineapple and Pork Tacos with Avocado Crema
Recipe from The Flat Belly Diet Cookbook


  • 2 tsp. sugar
  • 2 tsp. ground cumin
  • 1/2 tsp. ground coriander
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. ground red pepper
  • 1/4 tsp. salt
  • 12 oz. pork tenderloin, trimmed and cut into bite size cubes (I used leftover pieces of pork tenderloin from the night before.)
  • 1 Tbs. olive oil
  • 1/4 fresh pineapple, cored and cubed
  • 2 Tbs. fresh cilantro, chopped
  • 12 corn tortillas, warmed or toasted 
  • 1 avocado, mashed
  • 2 Tbs. sour cream
  • 2 Tbs. fresh lime juice
  • 1/8 tsp. salt
  1. To prepare pork and pineapple: In a cup, mix sugar, cumin, coriander, cinnamon, pepper, and salt.  Mix half of the spices with the pork, then toss with olive oil.  (I did this with my already cooked pork tenderloin pieces.)  Mix the remaining spices with the pineapple.  Let stand at room temperature for 15 minutes while preparing avocado crema.
  2. To prepare avocado crema: Whisk avocado with sour cream, lime juice, and salt in a small bowl.  (Cover the mixture with plastic wrap quickly to prevent browning!)
  3. Coat a large, nonstick pan with olive oil spray.  Warm over medium high heat for 2-3 minutes.  Add the pork and cook, turning once or twice, for 8 minutes or until browned and cooked through.  (I just warmed mine for about 5 minutes since it was already cooked.)  Transfer to a clean plate and cover loosely to keep warm.  (I skipped this step and kept the pork in the pan with the pineapple since my pork was already cooked through.)
  4. Add the pineapple to the pan and cook, turning once or twice for 3-4 minutes or until golden. Remove from heat and add cilantro.
  5. While pineapple cooks, prepare corn tortillas according to the package directions.
  6. To assemble: place 3 tortillas on a plate.  Spread the avocado crema onto tortillas.  Top with pineapple and pork mixture.  



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