Smoked Pulled Pork and Shishito Pepper Tacos with Pineapple Salsa
Imagine biting into a warm, soft tortilla, generously filled with tender, smoky pulled pork that melts in your mouth. This dish is a vibrant fiesta of flavors, where the savory depth of the pork is beautifully contrasted by the bright, zesty pineapple salsa, studded with the mild, slightly smoky char of blistered shishito peppers. Each taco offers a delightful textural play, from the juicy pork to the crisp salsa and the occasional tender crunch of a shishito. It's a culinary journey that transports you to a sun-drenched beach, a perfect blend of comfort and exotic zest that will leave you craving more.
Ingredients
- •1 lb smoked pulled pork, warmed
- •12 small corn tortillas
- •1 cup fresh pineapple, finely diced
- •1/2 red onion, finely diced
- •1/4 cup fresh cilantro, chopped
- •1 lime, juiced
- •8 oz shishito peppers
- •1 tbsp olive oil
- •Salt to taste
- •Optional: Cotija cheese for topping
- •Optional: Hot sauce for extra spice
Dietary Info
Instructions
- 1
Prepare the pineapple salsa: In a medium bowl, combine the diced pineapple, red onion, cilantro, and lime juice. Season with a pinch of salt and set aside to let the flavors meld.
- 2
Blister the shishito peppers: Heat olive oil in a large skillet over medium-high heat. Add the shishito peppers and cook, stirring occasionally, until they are blistered and slightly softened, about 5-7 minutes. Season lightly with salt.
- 3
Warm the tortillas: Heat a dry skillet or griddle over medium heat. Warm each tortilla for about 30 seconds per side until pliable and slightly toasted.
- 4
Assemble the tacos: Place a generous spoonful of warmed smoked pulled pork onto each warmed tortilla.
- 5
Top with a spoonful of the pineapple salsa and a few blistered shishito peppers.
- 6
Optional: Sprinkle with Cotija cheese and a dash of hot sauce if desired.
- 7
Serve immediately and enjoy the explosion of flavors.
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