Light tacos al pastor with pork loin and pineapple

Ingredients

For 1 serving

• Pork loin130 g
• Corn tortillas3
• Pineapple100 g
• Onion40 g
• Cilantro8 g
• Paprika1 teaspoon
• Chili powder1 teaspoon
• Cumin1 pinch
• Garlic1 clove
• Apple cider vinegar10 ml
• Lime juice15 ml
• Extra virgin olive oil6 g
• Saltto taste

Method

1. Peel the pineapple and slice it; set about a third aside in chunks. Blend those chunks with the paprika, chilli powder, cumin, garlic, cider vinegar and a pinch of salt into a smooth marinade.
2. Cut the pork loin into thin slices, coat them in the marinade and leave for 30 minutes.
3. Meanwhile finely chop the onion and coriander and cut the lime into wedges.
4. Heat a griddle or cast-iron pan over high heat, oil it and grill the remaining pineapple slices for 2 minutes per side, until caramelised; dice them.
5. On the same very hot griddle cook the pork for 2 minutes per side, until browned and slightly charred at the edges; chop it into small pieces.
6. Warm the tortillas on the griddle for 20–30 seconds per side, until soft, and fill them with the pork, pineapple, onion and coriander; serve with the lime juice.