Ww 5 Points Pork Pineapple and Chile Tacos
Transform your taco night with these mouthwatering WW 5 Points Pork Pineapple and Chile Tacos—packed with bold flavors and just 5 SmartPoints per serving! This quick and healthy recipe combines tender, spice-rubbed pork strips with sweet, caramelized pineapple and the subtle heat of diced poblano chile for a vibrant and satisfying dish. Served in soft, warm corn tortillas and finished with a squeeze of fresh lime and optional cilantro, these tacos strike the perfect balance between sweet, smoky, and tangy. Ready in just 35 minutes, this low-calorie yet flavorful meal is ideal for busy weeknights or a light twist on taco night favorites. Whether you're counting points or simply craving a fresh and zesty Mexican-inspired meal, these pork pineapple and chile tacos are sure to wow your taste buds!
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Ingredients
- 12 oz Pork tenderloin
- 1 cup Pineapple chunks (fresh or canned, drained)
- 1 Poblano chile (or mild green chile), diced
- 8 Small corn tortillas
- 1 tsp Olive oil
- 1 tsp Ground cumin
- 1 tsp Chili powder
- 0.5 tsp Garlic powder
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 tbsp Cilantro (optional, for garnish)
- 1 Lime wedges (for serving)
Directions
Step 1
Slice the pork tenderloin into thin strips, about 2 inches long.
Step 2
In a small bowl, mix the ground cumin, chili powder, garlic powder, salt, and black pepper. Sprinkle the mixture evenly over the pork strips and toss to coat.
Step 3
Heat a large non-stick skillet or cast-iron pan over medium-high heat. Add the olive oil and let it warm up for about 30 seconds.
Step 4
Add the diced poblano chile to the skillet and sauté for 2-3 minutes until slightly softened.
Step 5
Push the chile to one side of the skillet and add the seasoned pork strips to the pan in a single layer. Cook for 3-4 minutes on one side, then flip and cook for another 3-4 minutes until the pork is browned and cooked through.
Step 6
Add the pineapple chunks to the skillet and stir everything together. Cook for an additional 2-3 minutes until the pineapple is slightly caramelized and heated through.
Step 7
Warm the corn tortillas by placing them in a separate dry skillet over medium heat for 20-30 seconds on each side, or until pliable.
Step 8
Assemble the tacos by dividing the pork, pineapple, and chile mixture evenly between the 8 tortillas. Garnish with freshly chopped cilantro, if desired.
Step 9
Serve the tacos immediately with lime wedges on the side for squeezing over the top.
Nutrition Facts
| Serving size | (858.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1159.5 |
| Total Fat 30.6g | 0% |
| Saturated Fat 7.0g | 0% |
| Polyunsaturated Fat 3.0g | |
| Cholesterol 231.3mg | 0% |
| Sodium 2482.9mg | 0% |
| Total Carbohydrate 128.2g | 0% |
| Dietary Fiber 18.2g | 0% |
| Total Sugars 27.6g | |
| Protein 97.5g | 0% |
| Vitamin D 27.2IU | 0% |
| Calcium 245.7mg | 0% |
| Iron 10.0mg | 0% |
| Potassium 2377.7mg | 0% |
Source of Calories