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Grilled Pork Tacos Recipe

Name: Grilled Pork Tacos
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
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

Taste of Home

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

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

Method

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 4 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.

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