Jalapeño Pork Tacos With Pineapple Salsa and Pickled Onion
March is filled with countless college basketball games and the only thing that might divert your attention from the TV is delicious food. The myriad of emotions while watching the games — agony, drama, ecstasy, and anxiety — is too much to take, especially on an empty stomach.
Fuel up for every stage of the tournament with this flavorful and fresh Jalapeño Hoopla recipe from TABASCO.
Variation: Instead of pork, boneless, skinless chicken breasts may be used.
- 1 pork tenderloin (about 1 1/4 pounds)
- 1 Tablespoon plus 2 teaspoons hot sauce, such as TABASCO® brand Green Jalapeño Pepper Sauce
- 1 red onion, sliced thin
- 1 1/2 Cup red wine vinegar
- 3 Cups diced, fresh pineapple
- 1/2 Teaspoon salt
- 1/4 Teaspoon pepper
- 8 corn tortillas, heated
Rub pork with 1 tablespoon of the TABASCO® Green Sauce and refrigerate for at least 1 hour.
Combine the onion and vinegar in a glass bowl; set aside for 25 minutes and then drain.
Combine pineapple with the remaining 2 teaspoons of TABASCO® Green Sauce in a bowl; set aside.
Heat grill to medium high heat. Sprinkle pork with salt and pepper and grill for about 15 minutes or until desired doneness, turning once.
Let pork sit for 5 minutes before slicing.
Heat tortillas and top each with sliced pork, pineapple salsa, and pickled onions.