Copycat Restaurant Street Tacos with Grilled Pineapple Salsa

Allergens

Dairy-free, Nut-free

Ingredients

• 1 lb beef or chicken, thinly sliced
• 12 small corn tortillas
• 1 medium pineapple, peeled and cut into chunks
• 1 red onion, thinly sliced
• 1 jalapeno pepper, seeds removed and chopped
• 1 cup fresh cilantro leaves
• 1 lime, juiced
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• 1 teaspoon ground cumin

Instructions

1. In a large bowl, marinate the meat with salt, pepper, and cumin for at least 30 minutes.
2. Heat a grill or grill pan over medium high heat. Grill the meat until cooked through and slightly charred on both sides. Remove from heat and set aside.
3. In a separate bowl, mix together the pineapple chunks, red onion slices, jalapeno pepper, cilantro leaves, lime juice, salt, and pepper.
4. Grill the tortillas for a few seconds on each side until slightly charred and warm.
5. Assemble the tacos by placing a portion of grilled meat onto each tortilla, followed by a generous scoop of the grilled pineapple salsa.

Chef’s Insight

Use fresh, ripe pineapple for a sweeter salsa.

Notes

Adjust the spiciness of the salsa according to preference.