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.

Origin of Mexican Tinga

Tinga originates from Puebla, Mexico, a region known for its diverse and rich culinary history. Traditional Tinga de Pollo (chicken tinga) has been a household favorite for generations, often enjoyed at family gatherings and celebrations. The smoky chipotle peppers give it that distinctive, irresistible depth of flavor.

What I Love About This Recipe

• Simple ingredients, yet packed with bold flavors.
• Versatile—great for tacos, tostadas, burritos, or even as a topping for nachos.
• Easy to make in under 40 minutes.
• Perfect for meal prep—flavors deepen over time, making it even better the next day!

Also Read : Green Goddess Chicken and Cucumber Wraps

Mexican Tinga (Tinga de Pollo)

Recipe by RecipeWikki

Servings

8

servings

Prep time

30

minutes

Cooking time

35

minutes

Calories

300

kcal

Ingredients

• 500g boneless, skinless chicken breast or thighs

• 3 cups chicken broth (for boiling)

• 1 tsp salt

• For the Tinga Sauce

• 1 tbsp olive oil

• 1 medium onion, thinly sliced

• 3 cloves garlic, minced

• 3 medium tomatoes, diced (or 1 cup canned diced tomatoes)

• 2 tbsp tomato paste

• 2 chipotle peppers in adobo sauce (adjust for spice)

• 1 tsp dried oregano

• 1 tsp ground cumin

• ½ tsp black pepper

• 1 tsp salt (adjust to taste)

• ½ cup chicken broth (from the boiled chicken)

• Tostadas, tacos, or warm tortillas

• Avocado slices

• Cilantro leaves

• Crumbled queso fresco

• Lime wedges

Directions

• In a pot, bring chicken broth to a boil and add chicken breasts/thighs with salt.
• Simmer for 15-20 minutes or until fully cooked.
• Remove chicken, let it cool slightly, and shred using two forks.
• Reserve ½ cup of the cooking broth for the sauce.
• In a pan, heat olive oil over medium heat.
• Add sliced onions and sauté until soft and translucent (about 5 minutes).
• Stir in garlic and cook for another 30 seconds until fragrant.
• Add diced tomatoes, tomato paste, chipotle peppers, oregano, cumin, black pepper, and salt.
• Pour in ½ cup reserved chicken broth and simmer for 8-10 minutes until tomatoes break down.
• Using an immersion blender (or transfer to a blender), blend the sauce until smooth.
• If needed, add more broth for a thinner consistency.
• Return the shredded chicken to the pan with the sauce.
• Stir well and let it simmer for 5-10 minutes to absorb flavors.
• Serve over tostadas, tacos, or rice.
• Garnish with avocado, cilantro, queso fresco, and lime wedges.

Notes

• Great for meal prep! Store leftovers in the fridge for up to 4 days or freeze for 3 months.

The post Mexican Tinga (Tinga de Pollo) appeared first on RecipeWikki.