NUTRITION

SERVINGS

INGREDIENTS

7 oz pork tenderloin

1 tbsp achiote paste

1 tbsp pineapple juice

1 tsp apple cider vinegar

0.25 tsp dried oregano

0.25 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

3 small corn tortillas

0.25 cup diced pineapple

2 tbsp diced red onion

1 tbsp chopped cilantro

1 tsp lime juice

PREPARATION

• 1

  Slice the pork tenderloin into very thin, bite-sized strips and set aside.

• 2

  In a medium bowl, whisk together the achiote paste, pineapple juice, apple cider vinegar, dried oregano, ground cumin, garlic powder, sea salt, and black pepper until smooth.

• 3

  Add the pork strips to the marinade, tossing to ensure every piece is thoroughly coated, and let it marinate for at least 15 minutes.

• 4

  While the pork marinates, prepare the pineapple salsa by combining the diced pineapple, diced red onion, chopped cilantro, and lime juice in a small bowl.

• 5

  Heat the avocado oil in a large non-stick skillet over medium-high heat.

• 6

  Add the marinated pork to the hot skillet in a single layer and sear for 3-5 minutes, stirring occasionally, until the pork is cooked through and slightly charred on the edges.

• 7

  Warm the corn tortillas in a separate dry pan or over a low flame until soft and pliable.

• 8

  Divide the cooked pork evenly among the three tortillas and top each taco with a generous portion of the fresh pineapple salsa.