Recipe | Pineapple Tacos

Photography by Ali Allen

Inspired by Tacos al Pastor, this is a smokier and more simplified sauce as the traditional version has harder-to-access ingredients.

SERVES 2-4

250g diced pork or diced chicken or shiitake mushrooms
150g roast pineapple BBQ sauce (see February issue)
200g fresh pineapple, cut into 2-3cm cubes
1 tbsp olive oil

For the pink taco pickles:
1 large or 2 small red onion(s), thinly sliced
100ml apple cider vinegar
½ tsp coriander seeds
4 cloves

For the fresh pineapple salsa:
200g fresh pineapple, finely diced
1 tbsp olive oil
4 spring onions, thinly sliced
1 fresh chilli, finely chopped or ½ tsp chilli flakes
Large handful fresh coriander, finely chopped
2 limes, zested and juiced

To serve:
4 small or 2 large tortilla wraps

You’ll also need:
4 bamboo skewers, or alternative

1 Mix the diced pork, chicken or mushrooms with the pineapple BBQ sauce until thoroughly coated. Cover and marinate in the fridge overnight or at room temperature for 1 hr.

2 Make the pickles next by mixing all of the ingredients together with a pinch of salt. Cover and leave to marinate for at least 1 hr, or overnight.

3 Soak the bamboo skewers. Thread the marinated pork, chicken or mushrooms onto the skewers with the pineapple, alternating between the two. Set aside.

4 Mix all of the ingredients for the salsa with the zest and juice of the limes. Add a little sea salt, to taste.

5 Preheat agrill to high. Drizzle the olive oil over the prepared skewers and grill for 5-7 mins on each side, or until nicely charred – if using pork or chicken, test the centre to ensure the meat is cooked through.

6 Warm the tortillas and place the skewers in the centre. Dust with a pinch of salt and top with pineapple salsa and the pink taco pickles.

The recipe above is taken from our March ‘Home Economics’ pages, which this month focus on tropical fruits to cheer the Hungry Gap. It also includes recipes for Mango Mojito Sorbet, Mango Sorbet with Honey & Olive Oil, South Indian Green Banana Curry, Banana Skin Chutney, Tepache, Roast Pineapple Barbecue Sauce, Fresh Coconut Laksa and Crab Cakes. The recipes are by Rachel de Thample and the photography is by Ali Allen.

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More Mexican food for Spring tables…

More from our March issue…

Recipe | Street corn (Elotes)

Classic Mexican street food that's traditionally charred on the grill then covered in a creamy sauce

Serves 4- 6

6 medium ears of corn, husks removed
120g sour cream
150g mayonnaise
3 tbsp chopped fresh coriander
1 garlic clove, crushed
¼ tsp ground chipotle powder (substitute with smoked paprika for a lower heat)
2 tsp lime zest
2 tbsp lime juice
40g Cotija (or feta cheese), crumbled
Lime wedges, to serve (optional)
Jalapeños, to serve (optional)

1 Preheat the grill to medium/high and place the corn on a baking tray underneath. Grill for 2-3 mins on each side, turning as the kernels become golden and charred. Remove and place on your serving plate .

2 While the corn cooks, make the sauce by whisking together the sour cream, mayonnaise, coriander, garlic, chipotle, lime zest and juice. Taste and season if needed .

3 Using a brush or spoon, coat each ear of corn with the sauce and sprinkle with the cheese. Serve with lime wedges and jalapeños.

Elotes are great on their own and with crusty bread to mop up but if you want to make an occasion of it, you can find all the recipes for our Mexican Gathering in the March issue, starting from page 40, and including crab and mole tostadas, spiced cauliflower and black beans,. pulled pork carnitas and prawn and pineapple rice salad, alongside much more.

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More corn for your plate…

More from our blog…

Recipe: Guacamole

Guacamole is an authentic accompaniment to the tacos on page 38 of June's The Simple Things. The rest of the menu? Baby potato and rosemary pizzas, Bagna càuda Melting pork tacos, Cumin and garlic black beans, Cherry pie...

Guacamole

1 tomato, finely chopped
2 ripe avocados, stoned and chopped
1 garlic clove, crushed with ½ tsp sea salt
½ red onion, finely chopped
salt and freshly ground black pepper
1 green chilli, deseeded and finely chopped
15g coriander, leaves and stems chopped, and some leaves reserved for garnish
juice of ½ lime

Put the tomato, avocado, garlic and onion in a bowl and mash together with a fork. Season with sea salt and pepper, then add the chilli, coriander and lime juice and incorporate. Taste for seasoning and garnish with coriander leaves.

Note: If you’re making the guacamole in advance, pop the avocado stone into the bowl with the guacamole and cover with cling film (plastic wrap) to stop it from going brown.

Read more from the June issue:

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View the sampler here