Tacos Al Pastor

Ingredients

• 1 tablespoon canola oil 
• 1 tablespoon chili powder mexican-style
• 6 8-inch flour tortillas warmed soft ()
• 0.3 cup cilantro leaves fresh chopped
• 1 teaspoon garlic chopped
• 1 teaspoon ground cumin 
• 1 medium onion chopped
• 1 teaspoon oregano dried
• 1 teaspoon pepper 
• 8 oz pineapple tidbits in juice drained canned
• 1 pound pork tenderloin cut into 1/2-inch cubes
• 1 leaves toppings: radishes fresh crumbled chopped
• 0.8 teaspoon salt 

Equipment

• frying pan

Directions

1. Combine pork and next 9 ingredients in a large zip-top plastic freezer bag. Seal and chill 4 to 24 hours.
2. Cook pork mixture in hot oil in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until pork is done.
3. Serve mixture with warm tortillas and desired toppings.
4. Note: For testing purposes only, we used McCormick Gourmet Collection Mexican-Style Chili Powder.
5. Spicy Chicken-Pineapple Tacos: Substitute 1 lb. skinned and boned chicken thighs, chopped, for pork tenderloin. Proceed with recipe as directed.
6. Per taco with flour tortilla and 1/2 cup chicken mixture (not including toppings): Calories 230; Fat 4g (sat 3g, mono 5g, poly 1g); Protein 5g; Carb 7g; Fiber 8g; Chol 50mg; Iron 8mg; Sodium 564mg; Calc 62mg