Pork Tacos with Pineapple Salsa

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings


  • 2 pounds pork tenderloin sliced into 2 inch strips
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 1 teaspoon honey
  • 4 tablespoons olive oil divided
  • sea salt and freshly ground black pepper to taste
  • 2 cups corn fresh or frozen
  • 1 cup chopped fresh pineapple
  • 1 small red onion diced
  • 2 limes juiced
  • 1/4 cup fresh cilantro
  • 1 small jalapeno seeded and diced
  • 1 large avocado peeled and chopped
  • 6 whole wheat flour tortillas warmed


  • In a large bowl, add pork, cumin, chili powder, honey, 1 tablespoon olive oil and stir to combine. Marinate in the refrigerator for 20 minutes.
  • In a large skillet over medium heat add 1 tablespoon olive oil and sauté corn 2 minutes. Place corn in medium bowl with pineapple, red onion, lime juice, cilantro and jalapeno, avocado and sea salt and freshly ground pepper to taste.
  • In a large skillet heat remaining olive oil over medium heat and sauté pork for 5 to 6 minutes until cooked through. Place pork and salsa on warm tortilla.


VEGETARIAN: Use tofu instead of pork tenderloin.
GLUTEN FREE: Make sure tortillas are gluten free.
NUTRITION: 511 Calories; 22g Fat (38.2% calories from fat); 35g Protein; 46g Carbohydrate; 5g Dietary Fiber; 86mg Cholesterol; 468mg Sodium. Exchanges: 1/2 Grain (Starch); 4 Lean Meat; ½ Vegetable; 1/2 Fruit; 3 Fat; 0 Other Carbohydrates.
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