- Calories 520
- Fat 16g
- Sat fat 3.5g
- Cholesterol 85mg
- Sodium 400mg
- Protein 31g
- Carbohydrate 62g
- Sugar 18g
- Fiber 5g
- Iron 2mg
- Calcium 130mg
How to Make It
Step 1
Combine ½ cup pineapple juice (reserving the chunks), the chili powder, pork, and half the jalapeños in a large resealable plastic bag. Refrigerate for at least 1 hour and up to 4 hours. Remove the pork from the marinade, shake off the excess liquid, and season with salt.
Step 2
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Cook the pork in batches until just cooked through, 3 to 4 minutes per side, adding the remaining tablespoon of oil between batches. Thinly slice.
Step 3
Top the tortillas with the pork, pineapple chunks, onion, cilantro, cheese, and the remaining jalapeño.
Step 4
Serve with the lime wedges.
