These 21 Day Fix tacos are quick, super-easy and as spicy as you want them to be with a deep, smoky flavor from chipotles, cumin and smoked paprika. The sweet-tart pineapple salsa is the icing on the cake!
Today is a pretty big day here in the Foodie household… it’s my hubby’s first day coaching our 3-year-old’s T-ball team (since he has no experience with herding cats, I’d like to take a moment to wish him the best of luck! Or maybe a moment of silence…), this is my first blog post AND it’s Cinco de Mayo, I mean, COME ON!! It’s also Tuesday – otherwise known as Upper Fix day – my favorite (read: easiest) workout of the week. Does it get any better?!
As a lover of all things food, the glories of Mexican cuisine have certainly not escaped my notice. While I love, no – LOVE eating in Mexican restaurants, it’s not always easy to order something you can feel good about. Between the unlimited chips, the numerous fried entrées and the heaps of cheese that adorn so many menu items, it may even feel nearly impossible.
No worries though, I’ve got your back! I’ve adapted this recipe from Cooking Light Magazine, one of my favorite sources for healthy, delicious meals. I usually serve this with either grilled or roasted Mexican-spiced veggies on the side. This is one of my family’s very favorite Mexican dishes and a fantastic way to celebrate Cinco de Mayo without the guilt!
Thanks for checking out The Foodie and The Fix! Take a look around, I’ve got some great info, tips and tricks to give you a hand. If you have a favorite recipe that you’d like me to “fixify,” please contact me!
¡Disfrutas (enjoy – or at least that’s what google translator said)!
- 2 cups fresh pineapple, chopped small
- 1 cup sweet apple, finely chopped
- 1/4 cup shallots, minced
- 3 Tbs cilantro, chopped
- 1 Tbs lime juice
- 1/2 tsp ground cumin
- 1/8 tsp salt
- 1 Tbs olive oil
- 1 cup onion, thinly sliced (1 medium)
- 4 garlic cloves, minced
- 3 lbs pork tenderloin, trimmed and sliced into strips as you would for fajitas
- 1/2 cup chicken broth, low sodium
- 2 Tbs cider vinegar
- 2 tsp dried oregano
- 3 tsp ground cumin
- 3 tsp smoked paprika
- salt and pepper, to taste
- 1 pint cherry tomatoes, quartered
- 2 tsp chipotle purée* (more or less, to taste)
- 12 6-inch corn tortillas or 6 whole wheat tortillas, warmed
To make the salsa:
- Combine all salsa ingredients in a medium bowl. Refrigerate until ready to use, this can be made the day before!
For the tacos:
- Heat the oil in a large non-stick sauté pan. You can either cook the meat in two batches or you can break out two large pans and divide the filling ingredients between them. The pork won't require a ton of attention, so that's my preference. Plus, it allows me to leave one of the pans without the spicy chipotle purée for the kids.
- Once the oil is hot, add the onions and cook until tender. Add the garlic and cook for 30 seconds or so before adding the pork. Once the pork is added, season with the oregano, cumin, smoked paprika, salt and pepper. Cook the pork until no longer pink on the outside, stirring occasionally. Stir in the broth, vinegar and cherry tomatoes. Add in the chipotle purée little by little until you get to the heat level that you like. Simmer until the liquid has mostly evaporated (about 10 minutes).
- Each serving is 2 corn tortillas or 1 whole wheat tortilla, 3/4 cup of meat mixture and 1/2 cup of the pineapple salsa. Be sure to use slotted spoons for the salsa and the meat mixture! Garnish with extra chopped cilantro if you're into that. Yum!
To make the chipotle purée: I first seed all of the chipotle peppers from a can of chipotle in adobo. Then I put the peppers and all of the sauce from the can into a small food processor and buzz it up until smooth. I take out what I need for that day's recipe and then put the rest in a freezer bag and freeze. This way I can take out just what I need, when I need it and it lasts FOREVER in there! You usually only need a very small amount in a recipe, so doing this means you won't have to waste the rest.
21 Day Fix Container Equivalents: 1 RED, 1 YELLOW, 1/2 PURPLE, 1/2 TSP
Nutrition Information:Yield: 6 Serving Size: 2 tacos
Amount Per Serving: Calories: 423 Total Fat: 10g