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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