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Ingredients
1 cup apples minced
0.5 teaspoon pepper black freshly ground
2 tablespoons chipotle sauce canned chopped
1 tablespoon canola oil
12 cherry tomatoes quartered
1 tablespoon cider vinegar
2 tablespoons cilantro leaves chopped
12 6-inch corn tortillas warmed ()
0.5 cup less-sodium chicken broth fat-free
2 garlic cloves minced
0.5 teaspoon ground cumin
1 teaspoon ground cumin
1 tablespoon juice of lime fresh
1 teaspoon oregano dried
2 cups pineapple minced
1.5 pounds pork tenderloin thinly sliced
0.3 teaspoon salt
0.5 teaspoon salt
0.3 cup shallots minced
1 cup onion yellow thinly sliced
Equipment
bowl
frying pan
Directions
To prepare salsa, combine the first 7 ingredients in a medium bowl; stir until well blended. Cover and chill.
To prepare tacos, heat oil in a large nonstick skillet over medium heat.
Add onion to pan; cook 2 minutes or until tender.
Add garlic; cook 30 seconds.
Add pork to pan; cook 4 minutes or until pork loses its pink color, stirring occasionally. Stir in broth and next 7 ingredients (through chipotles). Cover, reduce heat, and simmer 10 minutes. Uncover and simmer 10 minutes or until liquid is nearly evaporated. Warm tortillas according to package directions.
