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Grilled Pork Tacos

My family raves about this moist pork with smoked paprika and pineapple. I dish it up next to brown rice and a salad of avocado and tomatoes. —E Gelesky, Bala Cynwyd, Pennsylvania
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 1 pound boneless pork ribeye chops, cut into 3/4-inch cubes
  • 2 tablespoons plus 2 teaspoons lime juice, divided
  • 1 teaspoon smoked or regular paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup canned black beans, rinsed and drained
  • 1/2 cup canned unsweetened pineapple tidbits plus 1 tablespoon reserved juice
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons chopped fresh cilantro
  • 4 flour tortillas (6 to 8 inches), warmed
  • Reduced-fat sour cream or plain yogurt, optional

Directions

  • In a large bowl, toss pork with 2 tablespoons lime juice and seasonings; let stand 5 minutes. Meanwhile, in a small bowl, mix beans, pineapple with reserved juice, onion, cilantro and remaining lime juice.
  • Thread pork onto four metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill kabobs, covered, over medium heat 6-8 minutes or until tender, turning occasionally.
  • Remove pork from skewers; serve in tortillas. Top with bean mixture and, if desired, sour cream.
Nutrition Facts
1 taco with 1/4 cup salsa: 383 calories, 16g fat (6g saturated fat), 66mg cholesterol, 636mg sodium, 31g carbohydrate (6g sugars, 4g fiber), 27g protein. Diabetic Exchanges: 3 starch, 3 medium-fat meat.

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