Pineapple & Pork Tacos

Sweet pineapple, fiery chili and cooling mint make a perfect combination for this quick salsa. I’ve paired it with pork but it would work equally well with chicken, fish or even some spicy beans for a vegan option. Canned fruit can be loaded with sugar and syrups, I always double check that the fruit is in juice, and there’s no added sugar. It’s time to pull that can out from the back of the pantry! 

Yield

2 people, 4 to 6 tacos depending on much you fill them

Ingredients list

For the salsa:

1 can pineapple chunks, 20oz (567g)

6 spring onions, green tops only 

1 lime, juice & zest

½ packet fresh mint, approx ½oz (14g)

Dried chili flakes, a pinch 

Salt 

For the tacos:

Ground pork, 1lb (454g)

2-3 Tablespoons spicy taco seasoning mix (use your favourite) 

1 avocado

1 lime 

Tortillas 

Olive oil spray

Method 

Drain the pineapple (save the juice for making oats the next morning) and chop the chunks into smaller cubes. 

Pick and tear the mint leaves, slice the green tops of spring onions and mix both into the pineapple. 

Zest the lime, and squeeze the juice over the pineapple, adding dried chili flakes and salt to taste. 

Scoop the avocado out of it’s skin, crush with a fork and give it a squeeze of lime juice, about ½ to 1 lime. 

Heat a frying pan over a medium high heat, give it a spritz of olive oil spray and then fry the ground pork and taco seasoning mix until cooked through and slightly crispy, about 8-10 minutes. 

Heat the tortillas in a dry pan (no oil) for a few seconds on each side and then construct the tacos. I usually layer smashed avocado first, then spicy ground pork topped with the pineapple salsa.