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Stand ‘N Stuff™ Tacos al Pastor

stand ‘n stuff™ tacos al pastor Entree
Stand ‘N Stuff™ Tacos al Pastor
  • Prep 40 min
  • Total 40 min
  • Servings 10

The classic pineapple, onion and rotisserie pork flavors of al pastor come together quickly and easily in this skillet riff on the original, using pork tenderloin and Stand ‘N Stuff™ taco shells. MORE+ LESS-

Updated February 19, 2018
Old El Paso
Make with
Old El Paso

Ingredients

2
tablespoons vegetable oil
1 1/4
lb pork tenderloin, cut into 1-inch pieces
2 1/2
cups diced fresh pineapple
1 1/4
cups diced white onions
1/2
cup water
1
package (1 oz) Old El Paso™ original taco seasoning mix
10
Old El Paso™ Stand 'N Stuff™ taco shells
2
tablespoons chopped fresh cilantro leaves
Lime wedges
Old El Paso™ Thick 'n Chunky salsa, as desired

Steps

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  • 1
    In 12-inch nonstick skillet, heat oil over medium-high heat. Add pork; cook 4 minutes without moving. Cook 2 to 3 minutes longer, stirring occasionally, until no longer pink in center. Stir in 1 1/2 cups of the pineapple and 1 cup of the onions; cook 6 to 7 minutes longer, stirring occasionally, until onions soften and pineapple begins to brown. Stir in water and taco seasoning mix; heat to simmering. Reduce heat; simmer uncovered 2 to 3 minutes, stirring frequently, until thickened.
  • 2
    While pork is cooking, heat taco shells as directed on package. Divide pork mixture among shells; sprinkle with remaining 1 cup pineapple, 1/4 cup onions and the cilantro. Serve with lime wedges and salsa.

Expert Tips

  • Don’t skip the step of trimming the pork tenderloin. That membrane doesn’t cook away, and it prevents flavors and seasonings from getting to the meat. To remove slippery silverskin, run a knife underneath the shiny membrane, and slice to remove the silverskin while removing as little meat as possible.
  • To cut a pineapple, slice off the top (crown end) and bottom, then stand up on cut bottom side. Use knife to cut off the skin side from top to bottom, removing eyes as much as possible while leaving flesh intact. Slice pineapple top to bottom around core in several pieces; discard core. Dice remaining flesh.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
200
Calories from Fat
70
% Daily Value
Total Fat
8g
13%
Saturated Fat
3 1/2g
19%
Trans Fat
0g
Cholesterol
35mg
11%
Sodium
270mg
11%
Potassium
270mg
8%
Total Carbohydrate
17g
6%
Dietary Fiber
1g
6%
Sugars
5g
Protein
14g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
20%
20%
Calcium
2%
2%
Iron
6%
6%
Exchanges:
1/2 Starch; 1/2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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