Jalapeño Pork Tacos with Pineapple Salsa and Pickled Onion
Ingredients
- 1 pork tenderloin (about 1 1/4 pounds)
- 1 tablespoon plus 2 teaspoons TABASCO® brand Green Jalapeño Pepper Sauce
- 1 red onion, sliced thin
- 1 1/2 cups red wine vinegar
- 3 cups diced, fresh pineapple
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 8 corn tortillas, heated
Preparation
Rub pork with 1 tablespoon of the TABASCO® Green Sauce and refrigerate for at least 1 hour.
Combine the onion and vinegar in a glass bowl; set aside for 25 minutes and then drain.
Combine pineapple with the remaining 2 teaspoons of TABASCO® Green Sauce in a bowl; set aside.
Heat grill to medium high heat. Sprinkle pork with salt and pepper and grill for about 15 minutes or until desired doneness, turning once. Let pork sit for 5 minutes before slicing.
Heat tortillas and top each with sliced pork, pineapple salsa and pickled onions.
Makes 4 servings.
Variation: Instead of pork, boneless, skinless chicken breasts may be used.
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