Happy Saturday! Are you ready for the first December recipe for the Cooking Club? I know I have a few new people to my blog, so if you don't know what the Cooking Club is you can read about why it started here and here.
This first Saturday came up quickly, so Rachel the wonderful photographer for all of our Cooking Club recipes hasn't made any of the recipes yet, so no picture yet. But Melidee, who submitted this first recipe has already made it and raved on and on about it. So definitely worth making.
Pineapple and Pork Tacos with Avocado Crema
Pork and Pineapple:
1 tsp sugar
2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp ground cinnamon
1/4 tsp ground red pepper
1/4 tsp salt
12 oz. pork tenderloin, trimmed and cut into 1/2" cubes
1 TBSP olive oil
1/4 fresh pineapple, cored and sliced crosswise
2 TBSP chopped fresh cilantro
12 6" corn tortillas, warmed per package directions
1 avocado, mashed
2 TBSP fat-free sour cream
2 TBSP fresh squeezed lime juice
1/8 tsp salt
1. To prepare the pork and pineapple: In a cup, mix the sugar, cumin, coriander, cinnamon, pepper, and salt. Mix half of the spices with the pork, then toss with oil. Mix the remaining spices with the pineapple. Let stand at room temperature for 15 minutes while preparing the avocado crema.
2. To prepare the avocado crema: Whisk the avocado with the sour cream, lime juice, and salt in a small bowl. Press a piece of plastic wrap directly onto the surface to keep the crema fresh looking.
3. Coat a large nonstick skillet with olive oil spray. Warm over medium-high heat for 2 minutes. Add the pork and cook, turning once or twice, for 8 minutes or until browned and cooked through. Add the cilantro and toss to combine. Transfer to a clean plate and cover loosely to keep warm.
4. Add the pineapple to the pan and cook, turning once or twice, for 3-4 minutes or until golden. Remove from the heat.
Assemble each serving by placing 3 tortillas on a plate. Divide 1/4 of the pork and pineapple between each tortilla. Top with the crema and roll up. (4 servings, 420 calories each)