Sizzling Street Tacos with Smoky Pineapple Salsa

Allergens

Wheat (corn tortillas contain traces of wheat), Dairy (optional for carnitas)

Ingredients

• 8 small corn tortillas
• 1 lb carne asada (beef) or carnitas (pork), thinly sliced or shredded
• 1/2 pineapple, cut into chunks
• 1 jalapeño, seeded and diced
• 1/4 red onion, finely chopped
• 1/4 cup cilantro, chopped
• 2 limes, juiced
• Salt and pepper to taste
• Olive oil

Instructions

1. In a pan over medium heat, cook the carne asada or carnitas until heated through and slightly crispy. Remove from heat and set aside.
2. In a large bowl, combine pineapple chunks, jalapeño, red onion, cilantro, lime juice, salt, and pepper. Mix well and let it rest for 10 minutes to marinate.
3. Heat a large, flat grill pan or skillet over medium high heat. Brush both sides of the tortillas with olive oil and place them on the hot surface. Cook for 30 seconds per side until they are slightly crispy and warmed through. Remove from heat and keep warm.
4. To serve, top each tortilla with a generous portion of carne asada or carnitas, then spoon the smoky pineapple salsa on top. Enjoy immediately!

Chef’s Insight

To infuse even more smoky flavor into these street tacos, try adding a pinch of smoked paprika to the meat mixture while cooking.

Notes

To truly elevate the sizzling effect, serve these tacos on a sizzler plate or place them directly onto a hot surface before serving.