Tex-Mex Street Tacos with Grilled Pineapple Salsa

Allergens

Gluten (in corn tortillas), Dairy (optional)

Ingredients

• 1 lb beef or chicken, thinly sliced
• 8 small corn tortillas
• 1 large ripe avocado, halved and pitted
• 1 lime, cut into wedges
• Fresh cilantro leaves for garnish
• Salt and pepper to taste For the Grilled Pineapple Salsa:
• 1 medium pineapple, peeled, cored, and cut into 1/2
• inch thick rings
• 1 small red onion, thinly sliced
• 1 jalapeño pepper, finely chopped
• Juice of 1 lime
• Salt and pepper to taste

Instructions

1. Preheat an outdoor grill or stovetop grill pan to medium high heat. Season the meat with salt and pepper, then grill until cooked through, about 3 4 minutes per side for beef and 5 6 minutes per side for chicken. Remove from the grill and let rest for a few minutes.
2. While the meat is resting, prepare the Grilled Pineapple Salsa: In a medium bowl, combine pineapple rings, red onion, jalapeño, lime juice, salt, and pepper. Set aside.
3. Warm corn tortillas on the grill for 10 15 seconds per side or until slightly charred.
4. Slice the grilled meat into thin strips and serve on warmed tortillas. Top with Grilled Pineapple Salsa, avocado slices, and a squeeze of lime. Garnish with fresh cilantro leaves.

Chef’s Insight

The key to this recipe is the combination of flavors and textures - from the smoky, tender meat to the sweet and tangy salsa. This dish captures the essence of a Tex-Mex street food experience right at home.

Notes

This recipe makes for a great weeknight dinner or can be easily scaled up for a larger gathering.