Smoky Firecracker Street Tacos

Allergens

Wheat (from corn tortillas), gluten (possible cross-contamination from manufacturing of tortillas)

Ingredients

• 1. 1 1/2 pounds boneless pork shoulder 2. 1 cup fresh pineapple, diced 3. 1 cup red onion, finely chopped 4. 1 jalapeño, finely chopped 5. 1 cup cilantro, chopped 6. 8 corn tortillas 7. 2 cups pickled red onions 8. 1 avocado, sliced 9. 1 lime, cut into wedges 10. 2 tablespoons smoky spice blend (see recipe) 11. 1/4 cup vegetable oil

Instructions

1. Prepare the smoky spice blend by combining paprika, chili powder, ground cumin, brown sugar, ground coriander, garlic powder, onion powder, ground black pepper, and ground cayenne pepper in a small bowl. Set aside.
2. In a large bowl, combine pork shoulder, smoky spice blend, and 1/4 cup of vegetable oil. Mix well, ensuring the meat is evenly coated with the spices. Cover and marinate in the refrigerator for at least 30 minutes or up to overnight.
3. Preheat a grill or cast iron griddle pan to medium high heat. Grill the marinated pork shoulder until cooked through, approximately 12 15 minutes per side. Remove from heat and let rest for a few minutes before thinly slicing against the grain.
4. Assemble the tacos by warming corn tortillas on the grill or in a dry pan. Layer sliced pork shoulder, diced pineapple, finely chopped red onion, jalapeño, and fresh cilantro. Top with pickled red onions and sliced avocado. Squeeze lime juice over each taco for an extra burst of flavor.
5. Serve immediately with a side of warm street corn or Mexican rice.

Chef’s Insight

The key to this dish is the balance of smoky spices, tangy pickled onions, and creamy avocado. Feel free to adjust the heat level according to your preference.

Notes

Adjust the spice level by using more or less jalapeño and smoky spice blend according to taste.