I know the name for these tacos sounds a bit strange, but believe me, they don’t taste strange, in fact they taste pretty darn amazing. I never thought coconut milk, lime and pineapple juice would be a winning combination with ground pork, but they really compliment the pork, and add a nice tropical flavor. The coconut milk while adding flavor and richness to the ground pork, also helps to keep it moist. These tacos may look complicated, but they’re not. You can have these on the table in less than 30 minutes, making them another easy weeknight meal. Who doesn’t love that? Please don’t be scared off by the long list of ingredients listed below, most of the ingredients are spices, in fact, I had most of the ingredients on hand the first time I made these up, except the pork, coconut milk and pineapple juice.
I purchased a small glass bottle of pineapple juice and have since made these tacos 3 times, so I’m definitely using up the juice. I’ve also added the juice to a couple of smoothies as well. The family rated these tacos a 10! Eli wasn’t too sure about them the first time, but he’s come around and now loves them. Why not give them a try on your next taco Tuesday night, they’re a nice break from the typical beef or chicken tacos.
coconut-lime pork tacos:
recipe from food 52
- 1 pound ground pork – You can also use ground dark meat turkey
- 1 small yellow onion, finely chopped
- 1 large garlic clove, thinly sliced
- fine kosher or sea salt
- freshly ground pepper
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon Spanish smoked paprika
- 1/8 teaspoon cayenne pepper or more to taste
- 2/3 cup full-fat coconut milk, stirred – the full fat coconut milk is sold in the cans, not the cartons
- 3 tablespoons pineapple juice
- 1-2 tablespoons freshly squeezed lime juice (1 lime) – We used 2 tablespoons
- 1 15-ounce can of black beans – drained and rinsed, or 2 cups cooked black beans
- 1 large avocado, diced
- crumbled queso fresco or Cotija cheese - both cheeses are similar in taste and texture that it doesn’t really matter which one you use
- fresh cilantro leaves
- soft corn or flour tortillas – We always use these white corn tortillas from La Tortilla Factory
Let’s first prep all of the ingredients. Chop up your onion and thinly slice your garlic clove. Get out a small bowl and add to it the cumin, chili powder, oregano, paprika and cayenne pepper. You will be adding all of these spices at the same time, so it helps to have them all in one small bowl ready to go.
Measure out the coconut milk and pineapple juice, and squeeze up the 2 tablespoons of lime juice. Drain and rinse the black beans. I really measure everything out and put them in small bowls, so when I’m sauteing the meat I can quickly add in each ingredient.
Stir the onions occasionally until they’ve softened, abut 3-5 minutes.
Let the spices sizzle in the pan until they’re toasted and fragrant, about 1 minute.
Remove any excess fat from the pan if needed. The pork I purchased was 98% fat-free, so there wasn’t any extra fat to get rid off.
Throw the tortillas on the grill, and grill them until slightly charred and pliable, about 20
seconds per side.
Don’t feel like turning on the grill? Then turn on your stove. Set your burner to low and put the tortilla on top of the grate and cook for about 20 seconds per side, or until you get it browned to your liking. Use a pair of tongs to flip the tortilla.
You don’t have to heat up the corn tortillas, but they taste SO much better when you do, seriously, give it a try.
Top each tortilla with the ground pork, some diced avocado, cilantro and some crumbled queso fresco or Cotija cheese.