2 garlic cloves, chopped2 tbsp smoked jalapeño chipolte sauce (available in delicatessens or from Prime Quality Meats)
Prepare the marinade
In a food processor or blender, blend the first seven ingredients to a puree and pour the mixture into a large zip-close bag. Season the pork slices with salt and pepper and add them to the bag. Refrigerate for at least an hour (and up to four) before cooking.
Pimp the salsa
When you're ready to cook, preheat a grill pan or barbecue on high. In a small mixing bowl, mash the avocado to a coarse paste. Then stir in the salsa to form a thick sauce. Set aside.
Cook the porkRemove the meat from the marinade and cook until browned and firm; 2-3 minutes on each side. Meanwhile, cook the pineapple until light grill marks develop; again 2-3 minutes a side. Fold the tortillas and fill them with pork and pineapple; add salsa and coriander and serve with lime wedges.
Makes 4 servings
2068kJ, 37g protein, 41g carbohydrates (8g fibre), 20g fat, 350mg sodium
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