These pork tacos are the full package: zesty, spicy & sweet. Toasted tortillas are filled with chipotle pork bites, shredded leaves, jalapeño salsa, chunky chimichurri guacamole, charred pineapple & refreshing sour cream. Get ready for a taste explosion in every bite!
Chipotle Pork & Pineapple Tacos
Chipotle Pork & Pineapple Tacos
with chimichurri guacamole, sour cream & fresh coriander
Hands on Time: 10 - 35 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Avolands Plain Guacamole 150g
- Corn Tortillas
- Fresh Coriander
- Green Leaves
- Lemon Juice
- Pesto Princess Chimichurri
- Pork Neck Steak
- Sliced Pickled Jalapeños
- Sour Cream
- Spring Onion
- Tinned Pineapple Rings
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
PERFECT PINEAPPLE
Place a pan over medium heat with a drizzle of oil. When hot, char the drained pineapple rings, 2-3 minutes per side. Remove from the pan and cut into bite-sized chunks. Set aside.
IT’S CHIMICHURRI TIME, CHOMMY!
Halve the avocado and set aside the half containing the pip for another meal. Scoop out the avocado flesh and place it into a bowl. Add the chimichurri, a squeeze of lemon juice (to taste), seasoning, and a drizzle of olive oil. Mash with a fork or potato masher until combined. Loosen with a splash of water.
SPICY & ZESTY
In a bowl, combine the sliced spring onion, chopped jalapeños, ½ of the picked coriander, a squeeze of lemon juice (to taste), a drizzle of oil, and seasoning. Set aside. In another small bowl, combine the lemon zest (to taste), sour cream, a splash of water, and seasoning.
TORTILLA WORTH IT
Wipe down the pan and return it to medium heat. When hot, dry toast the tortillas until warmed through and lightly crisped, 15 seconds per side. Once heated, stack under a dry tea towel to stop them from getting cold or drying out.
CHIPOTLE PORK BITES
Pat the pork neck steak chunks dry with paper towel, and season. Return the pan to a medium-high heat with a drizzle of oil. When hot, cook the pork with the chipotle flakes (to taste) until cooked through and golden, 3-5 minutes (shifting halfway). Remove from the pan and lightly season.
BRING ON THE SPICE
Time to assemble! Lay down the toasty tortillas. Smear on the sour cream. Top with the shredded leaves, chipotle pork bites, spicy salsa and charred pineapple. Dollop with the chimichurri guacamole. Sprinkle over the remaining coriander. Serve any remaining fillings on the side, and finish it off with a squeeze of lemon juice. Brilliant work, Chef!
Tinned Pineapple Rings - 3
Avolands Plain Guacamole 150g - 1
Pesto Princess Chimichurri - 30ml
Lemon Juice - 1
Spring Onion - 1
Sliced Pickled Jalapeños - 20g
Fresh Coriander - 1
Sour Cream - 30ml
Corn Tortillas - 3
Pork Neck Steak - 160g
Green Leaves - 20g
PERFECT PINEAPPLE
Place a pan over medium heat with a drizzle of oil. When hot, char the drained pineapple rings, 2-3 minutes per side. Remove from the pan and cut into bite-sized chunks. Set aside.
IT’S CHIMICHURRI TIME, CHOMMY!
Halve the avocado and remove the pip. Scoop out the avocado flesh and place it into a bowl. Add the chimichurri, a squeeze of lemon juice (to taste), seasoning, and a drizzle of olive oil. Mash with a fork or potato masher until combined. Loosen with a splash of water.
SPICY & ZESTY
In a bowl, combine the sliced spring onion, chopped jalapeños, ½ of the picked coriander, a squeeze of lemon juice (to taste), a drizzle of oil, and seasoning. Set aside. In another small bowl, combine the lemon zest (to taste), sour cream, a splash of water, and seasoning.
TORTILLA WORTH IT
Wipe down the pan and return it to medium heat. When hot, dry toast the tortillas until warmed through and lightly crisped, 15 seconds per side. You’ll need to do this step in batches, stacking the heated ones under a dry tea towel to stop them from getting cold or drying out.
CHIPOTLE PORK BITES
Pat the pork neck steak chunks dry with paper towel, and season. Return the pan to a medium-high heat with a drizzle of oil. When hot, cook the pork with the chipotle flakes (to taste) until cooked through and golden, 3-5 minutes (shifting halfway). Remove from the pan and lightly season.
BRING ON THE SPICE
Time to assemble! Lay down the toasty tortillas. Smear on the sour cream. Top with the shredded leaves, chipotle pork bites, spicy salsa and charred pineapple. Dollop with the chimichurri guacamole. Sprinkle over the remaining coriander. Serve any remaining fillings on the side, and finish it off with a squeeze of lemon juice. Brilliant work, Chef!
Tinned Pineapple Rings - 6
Avolands Plain Guacamole 150g - 1
Pesto Princess Chimichurri - 60ml
Lemon Juice - 1
Spring Onion - 1
Sliced Pickled Jalapeños - 40g
Fresh Coriander - 1
Sour Cream - 60ml
Corn Tortillas - 6
Pork Neck Steak - 320g
Green Leaves - 40g
PERFECT PINEAPPLE
Place a pan over medium heat with a drizzle of oil. When hot, char the drained pineapple rings, 2-3 minutes per side. Remove from the pan and cut into bite-sized chunks. Set aside.
IT’S CHIMICHURRI TIME, CHOMMY!
Halve the avocados and set aside one of the halves containing a pip for another meal. Scoop out the avocado flesh and place it into a bowl. Add the chimichurri, a squeeze of lemon juice (to taste), seasoning, and a drizzle of olive oil. Mash with a fork or potato masher until combined. Loosen with a splash of water.
SPICY & ZESTY
In a bowl, combine the sliced spring onion, chopped jalapeños, ½ of the picked coriander, a squeeze of lemon juice (to taste), a drizzle of oil, and seasoning. Set aside. In another small bowl, combine the lemon zest (to taste), sour cream, a splash of water, and seasoning.
TORTILLA WORTH IT
Wipe down the pan and return it to medium heat. When hot, dry toast the tortillas until warmed through and lightly crisped, 15 seconds per side. You’ll need to do this step in batches, stacking the heated ones under a dry tea towel to stop them from getting cold or drying out.
CHIPOTLE PORK BITES
Pat the pork neck steak chunks dry with paper towel, and season. Return the pan to a medium-high heat with a drizzle of oil. When hot, cook the pork with the chipotle flakes (to taste) until cooked through and golden, 3-5 minutes (shifting halfway). Remove from the pan and lightly season.
BRING ON THE SPICE
Time to assemble! Lay down the toasty tortillas. Smear on the sour cream. Top with the shredded leaves, chipotle pork bites, spicy salsa and charred pineapple. Dollop with the chimichurri guacamole. Sprinkle over the remaining coriander. Serve any remaining fillings on the side, and finish it off with a squeeze of lemon juice. Brilliant work, Chef!
Tinned Pineapple Rings - 9
Avolands Plain Guacamole 150g - 1
Pesto Princess Chimichurri - 90ml
Lemon Juice - 1
Spring Onion - 1
Sliced Pickled Jalapeños - 60g
Fresh Coriander - 1
Sour Cream - 85ml
Corn Tortillas - 9
Pork Neck Steak - 480g
Green Leaves - 60g
PERFECT PINEAPPLE
Place a pan over medium heat with a drizzle of oil. When hot, char the drained pineapple rings, 2-3 minutes per side. Remove from the pan and cut into bite-sized chunks. Set aside.
IT’S CHIMICHURRI TIME, CHOMMY!
Halve the avocados and remove the pips. Scoop out the avocado flesh and place it into a bowl. Add the chimichurri, a squeeze of lemon juice (to taste), seasoning, and a drizzle of olive oil. Mash with a fork or potato masher until combined. Loosen with a splash of water.
SPICY & ZESTY
In a bowl, combine the sliced spring onion, chopped jalapeños, ½ of the picked coriander, a squeeze of lemon juice (to taste), a drizzle of oil, and seasoning. Set aside. In another small bowl, combine the lemon zest (to taste), sour cream, a splash of water, and seasoning.
TORTILLA WORTH IT
Wipe down the pan and return it to medium heat. When hot, dry toast the tortillas until warmed through and lightly crisped, 15 seconds per side. You’ll need to do this step in batches, stacking the heated ones under a dry tea towel to stop them from getting cold or drying out.
CHIPOTLE PORK BITES
Pat the pork neck steak chunks dry with paper towel, and season. Return the pan to a medium-high heat with a drizzle of oil. When hot, cook the pork with the chipotle flakes (to taste) until cooked through and golden, 3-5 minutes (shifting halfway). Remove from the pan and lightly season.
BRING ON THE SPICE
Time to assemble! Lay down the toasty tortillas. Smear on the sour cream. Top with the shredded leaves, chipotle pork bites, spicy salsa and charred pineapple. Dollop with the chimichurri guacamole. Sprinkle over the remaining coriander. Serve any remaining fillings on the side, and finish it off with a squeeze of lemon juice. Brilliant work, Chef!
Tinned Pineapple Rings - 12
Avolands Plain Guacamole 150g - 1
Pesto Princess Chimichurri - 125ml
Lemon Juice - 1
Spring Onion - 1
Sliced Pickled Jalapeños - 80g
Fresh Coriander - 1
Sour Cream - 125ml
Corn Tortillas - 12
Pork Neck Steak - 640g
Green Leaves - 80g
Woolies Products in this dish
