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Tacos al Pastor




  1. Place each pork cutlet between 2 pieces of plastic wrap and pound to a thickness of about 1/8 inch.
  2. Combine the vinegar, pineapple juice, smoked Spanish paprika, chile pepper, salt and pepper in a large resealable plastic food storage bag; mix well, then add the cutlets. Press the air out of the bag and seal; massage the marinade into the meat. Let sit for at least 10 minutes while you make the salsa and warm the tortillas.
  3. Combine the diced pineapple, cilantro, chopped shallot and jalapeño pepper in a small bowl.
  4. Squeeze the juice of 1/2 lime into the bowl.
  5. Add salt to taste and mix well.
  6. Place a large skillet over medium heat for 2 to 3 minutes, until it is quite hot.
  7. Spray the corn tortillas lightly on both sides with nonstick cooking oil spray and place in the skillet to cook for 30 seconds to 1 minute; then use tongs to turn them over and cook for 30 seconds to 1 minute or until the tortillas are lightly spotted with brown. Transfer to a plate.
  8. Increase the heat to medium-high.
  9. Remove the cutlets from the marinade, shaking off any excess, and place in the heated skillet. Cook for 1 to 2 minutes, then turn them over and cook for 1 to 2 minutes, or until browned and just cooked throughout.
  10. Turn off the heat and let the cutlets rest for a minute, then place 1 cutlet on each tortilla.
  11. Top each with pineapple salsa and serve immediately.

Nutrition (per serving, with salsa): 395 calories, 27 grams protein, 58 grams carbohydrates, 8 grams fat, 2 grams saturated fat, 53 milligrams cholesterol, 500 milligrams sodium, 5 grams dietary fiber


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