HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSmokey Pork Tacos
Smokey Pork Tacos

Smokey Pork Tacos

with Charred Pineapple & Cucumber Salsa

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Dinner is all about balance. Just like how the sweet pineapple salsa balances the smokey spice blend on these morsels of pan-fried pork. Now the only tricky thing is balancing all the ingredients in your very full tacos as you try to eat them - don't worry, it's worth it!


Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time25 minutes
Cooking difficultyEasy

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

1 clove


1 tin

pineapple slices

1 unit


1 head

cos lettuce

1 packet

pork loin steaks

2 sachet

mild Caribbean jerk seasoning

16 unit

mini flour tortillas


1 packet



Not included in your delivery

olive oil

½ tsp


1 tsp

vinegar (balsamic or white wine)

¼ tsp


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3030 kJ
Fat26.6 g
of which saturates3.1 g
Carbohydrate68.7 g
of which sugars11.8 g
Dietary Fibre0 g
Protein47.3 g
Cholesterol0 mg
Sodium1680 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Finely chop the garlic (or use a garlic press). Reserve 1 tbs of juice from the pineapple slices, then drain and finely chop. Finely chop the cucumber. Shred the cos lettuce.


Slice the pork loin steaks into 0.5cm strips. In a medium bowl, combine the pork, garlic, mild Caribbean jerk seasoning and the salt. Season with a pinch of pepper and add a good drizzle of olive oil. Toss to coat and set aside.


Add the chopped pineapple and cucumber to a small bowl. Add the vinegar and sugar and season with salt and pepper. Drizzle with olive oil and mix well. Set aside.


In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add 1/2 the pork strips to the pan and cook, tossing, until golden, 2-3 minutes. Transfer to a plate. Repeat with the remaining pork.

TIP: Cooking the pork in batches over a high heat helps keep it tender.


Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, until warmed through. In a small bowl, combine the mayonnaise and reserved pineapple juice.


Bring everything to the table to serve. Top the tortillas with some cos lettuce, smokey pork and charred pineapple and cucumber salsa. Drizzle over the pineapple mayo.

TIP: Serve the kids' salsa on the side if they prefer!