* Hawaiian Pork Tacos with Creamy Jalapeno Sauce
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Hawaiian Pork Tacos with Creamy
Jalapeno Sauce
Creamy
Jalapeño Sauce
- ·
1 jalapeño
- ·
1/2 cup plain
Greek yogurt
- ·
juice
of 1 lime
- ·
2 teaspoons honey
- ·
1 cup cilantro,
roughly chopped
- · 2 ears raw
or grilled corn, kernels removed from the cob
- ·
warmed
corn or flour tortillas
- ·
mashed
avocado, for serving
1. Preheat the oven to 425 degrees F.
2. On a baking sheet, toss together the pork,
1 tablespoon olive oil, garlic, chili powder, soy sauce, sriracha, and a pinch
each of salt and pepper. Arrange in a single layer on one side of the pan. To
the other half of the pan, add the pineapple, shallot, and jalapeño. Toss with
1 tablespoon olive oil. Transfer to the oven and roast 10 minutes or until the pork
is cooked. Turn the oven to broil and broil for 1-2 minutes, until the pineapple
has charred.
3. Remove from the oven and toss the pork,
shallots, and pineapple together. Set aside.
4. To make the sauce. De-seed the jalapeño, if
desired. To a blender, add the yogurt, roasted jalapeño, juice of 1 lime,
honey, and 1/4 cup cilantro. Blend until smooth. Season with salt.
5. Toss together the remaining 3/4 cup
cilantro, the corn, and pinch of salt.
6. Stuff the pork and pineapple into the
warmed tortillas and drizzle with the Creamy Jalapeño Sauce and avocado. (Adapted
from Half Baked Harvest) Serves 4.
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