Jalapeño Pork Tacos with Pineapple Salsa and Pickled Onion

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Jalapeño Pork Tacos with Pineapple Salsa and Pickled Onion


  • 1 pork tenderloin (about 1 1/4 pounds)
  • 1 tablespoon plus 2 teaspoons TABASCO® brand Green Jalapeño Pepper Sauce
  • 1 red onion, sliced thin
  • 1 1/2 cups 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.

Makes 4 servings.

Variation: Instead of pork, boneless, skinless chicken breasts may be used.

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