Origin Easy Pork Tacos with Pineapple Salsa

These tacos are inspired by tacos al pastor, a Mexican favorite traditionally made with spit-roasted pork and pineapple. This simplified version uses quick-seared pork tenderloin or pork chops for fast cooking without sacrificing flavor.

What I Love About This Recipe

It’s the perfect mix of sweet, salty, and tangy. The juicy pineapple salsa balances the richness of the pork, and everything comes together in one pan plus a quick chopping session.

Also Read : Dill Gazpacho

Easy Pork Tacos with Pineapple Salsa

Recipe by RecipeWikkiCourse: Main CourseCuisine: MexicanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

350

kcal

Easy Pork Tacos with Pineapple Salsa are a deliciously simple dish featuring tender, seasoned pork tucked into warm tortillas and topped with a fresh, sweet-tart pineapple salsa. The juicy pork pairs perfectly with the brightness of the salsa, which typically includes pineapple, red onion, cilantro, lime juice, and jalapeño for a bit of heat. This combination creates a vibrant, tropical twist on traditional tacos. Perfect for weeknight dinners or casual gatherings, they’re quick, flavorful, and crowd-pleasing.

Ingredients

• 1½ lbs pork tenderloin or boneless pork chops, thinly sliced

• 2 tbsp olive oil

• 1 tsp ground cumin

• 1 tsp chili powder

• ½ tsp smoked paprika

• ½ tsp garlic powder

• Salt and black pepper, to taste

• 2 cups fresh pineapple, finely diced

• ½ small red onion, minced

• 1 jalapeño, seeded and minced

• ¼ cup chopped fresh cilantro

• Juice of 1 lime

• Salt, to taste

• 8–10 small corn or flour tortillas, warmed

• Extra lime wedges

• Crumbled queso fresco or cotija cheese (optional)

Directions

• In a bowl, combine pineapple, red onion, jalapeño, cilantro, lime juice, and salt. Stir well. Set aside while you cook the pork.
• In a large skillet over medium-high heat, warm the olive oil.
• Add sliced pork in a single layer (cook in batches if needed).
• Sprinkle with cumin, chili powder, smoked paprika, garlic powder, salt, and pepper.
• Cook 4–6 minutes, stirring occasionally, until pork is browned and cooked through.
• Fill warm tortillas with pork.
• Top generously with pineapple salsa.
• Sprinkle with queso fresco if desired and serve with lime wedges.

Notes

• For extra flavor, marinate pork in the spices and a splash of lime juice for 30 minutes before cooking.
• You can substitute canned pineapple (drained) if fresh isn’t available.
• Leftover pork is great over salads or rice bowls.

The post Easy Pork Tacos with Pineapple Salsa appeared first on RecipeWikki.

Perfect for scooping with crunchy tortilla chips or spooning onto tacos, nachos, or even grilled meats, this dip is more than an appetizer — it’s a crowd favorite waiting to happen. Whether you’re hosting game night or a summer BBQ, this elote dip guarantees there won’t be leftovers.

Origin Chef John’s Mexican Street Corn Dip

Elote, or Mexican street corn, is typically grilled on the cob and slathered with mayo, lime, chili, and Cotija cheese. This dip takes all those flavors — roasted corn, tangy lime, salty cheese, and a little kick — and bakes them into a warm, melty dish.

What I Love About This Recipe

It’s simple to throw together and can be prepped ahead. The combination of sweet corn, creamy base, and chili-lime seasoning hits every note: salty, tangy, and just a bit spicy.

Also Read : No-Bake Cheesecake Flag Cake

Chef John’s Mexican Street Corn Dip

Recipe by RecipeWikkiCourse: Appetizer, SnackCuisine: Mexican-AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

250

kcal

Chef John’s Mexican Street Corn Dip is a creamy, tangy, and slightly smoky appetizer inspired by the flavors of classic elote. It features roasted or charred corn mixed with mayonnaise, sour cream, Cotija cheese, lime juice, chili powder, and fresh herbs like cilantro. Served warm or chilled with tortilla chips, this dip delivers the perfect balance of sweetness, spice, and richness. It’s a crowd-pleaser at parties, potlucks, or game-day gatherings.

Ingredients

• 4 cups corn kernels (fresh, frozen, or canned)

• ½ cup mayonnaise

• ½ cup sour cream

• 1 (8 oz) package cream cheese, softened

• 1½ cups shredded Monterey Jack or cheddar cheese

• ½ cup Cotija cheese, crumbled (plus more for topping)

• 2 cloves garlic, minced

• 2 green onions, thinly sliced

• Juice of 1 lime

• 1 tsp chili powder (or Tajín)

• ½ tsp smoked paprika

• ¼ tsp cayenne (optional)

• Salt and black pepper, to taste

Directions

• Preheat oven to 350°F (175°C).
• If using fresh or frozen corn, cook it in a dry skillet over medium-high heat for about 5 minutes until lightly charred. Let cool slightly.
• In a large bowl, mix together mayonnaise, sour cream, and cream cheese until smooth.
• Fold in corn, shredded cheese, Cotija, garlic, green onions, lime juice, chili powder, smoked paprika, cayenne (if using), salt, and pepper.
• Spread mixture evenly into a 2-quart baking dish.
• Bake for 20–25 minutes, until hot and bubbly.
• Sprinkle with extra Cotija and chopped green onions before serving.
• Serve warm with tortilla chips, pita chips, or sliced veggies.

Notes

• You can swap Cotija with feta if needed.
• For extra smokiness, use grilled corn.
• This dip can be assembled a day ahead and baked just before serving.

The post Chef John’s Mexican Street Corn Dip appeared first on RecipeWikki.