Firecracker Street Tacos with Charred Pineapple Salsa

Allergens

Dairy (in the shredded cheese), Gluten (in the corn tortillas)

Ingredients

• 8 small corn tortillas
• 1 lb ground beef or chicken (substitute for vegetarian option)
• 2 cups shredded cheese
• 1 large pineapple, peeled and cored
• 1 medium red onion
• 1 jalapeño pepper
• 1 lime
• 1/4 cup fresh cilantro
• 1 tsp ground cumin
• 2 tbsp taco seasoning (store
• bought or homemade)
• Salt and pepper, to taste
• Olive oil or vegetable oil
• Optional: pickled red onions, avocado slices, lime wedges

Instructions

1. Prepare the charred pineapple salsa by cutting the pineapple into quarters. Remove the skin and core, then slice into thin strips. Slice the red onion into thin rings. Finely chop the jalapeño pepper, removing seeds for less heat if desired. In a mixing bowl, combine the pineapple, onion, jalapeño, cilantro, juice of one lime, salt, and pepper to taste. Set aside.
2. Heat a large skillet or grill pan over medium high heat. Add a small amount of oil and brown the ground meat or chicken until cooked through. Season with cumin, taco seasoning, salt, and pepper to taste. Remove from heat and set aside.
3. Warm the corn tortillas on the same skillet or grill pan for about 20 30 seconds per side, or until slightly charred. Keep warm in a tortilla warmer or wrapped in a clean kitchen towel.
4. Assemble tacos by placing a scoop of seasoned meat onto each tortilla, followed by shredded cheese and a generous portion of the charred pineapple salsa. Add pickled red onions, avocado slices, and lime wedges for extra zest and flavor.
5. Serve immediately, garnishing with additional cilantro if desired.

Chef’s Insight

To achieve the perfect char on the tortillas and pineapple, be sure to cook at medium-high heat and flip frequently.

Notes

Make sure to handle raw meat carefully while cooking to avoid contamination. Use a food thermometer to ensure the ground meat is cooked through before consuming.