Products used in this recipe
Pineapple Tacos al Pastor
Yield: 10 Servings (7 oz )
Yield: 10 Servings (7 oz )
This classic Mexican pork taco comes to life with NEW Simplot RoastWorks® Flame-Roasted Pineapple & Pepper Blend, Cotija cheese and shredded cabbage.
| Ingredient | Weight | Measure |
|---|---|---|
| Simplot Harvest Fresh™ Avocados: Avocado Pulp, Frozen 12/1lb | 16 oz. | |
| Mexican crema | 4 oz. | |
| Corn, or flour, tortillas, 6-inch | 20 each | |
| Carnitas, cooked, shredded | 20 oz. | |
| Simplot RoastWorks®: RTE Flame-Roasted Pineapple & Pepper Blend 6/2.5lb | 20 oz. | |
| Cotija cheese, crumbled | 7 Tbsp. | |
| Purple cabbage, shredded | 5 oz. | |
| Cilantro sprigs | 20 each | |
| Lime wedge | 10 each |
Preparation Instructions:
- Defrost avocado pulp. Whisk together avocado pulp and crema in a small bowl until smooth. For each serving, fill 2 warmed tortillas with 1 oz. of carnitas. Top each with 1 oz. pineapple salsa, 1 tsp. Cotija cheese, 1/2 oz. shredded cabbage and a cilantro sprig. Garnish each portion with a wedge of lime and 2 oz. of avocado crema on the side.
