My family raves about this moist pork with smoked paprika and pineapple. I dish it up with brown rice and a salad of avocado and tomatoes. It’s ready in just 30 minutes!
—E GELESKY BALA CYNWYD, PA
START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS
1 pound boneless pork ribeye chops, cut into 3/4-inch cubes
2 tablespoons plus 2 teaspoons lime juice, divided
1 teaspoon smoked or regular paprika
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup canned black beans, rinsed and drained
1/2 cup canned unsweetened pineapple tidbits plus 1 tablespoon reserved juice
2 tablespoons finely chopped red onion
2 tablespoons chopped fresh cilantro
4 flour tortillas (6 to 8 inches), warmed
Reduced-fat sour cream or plain yogurt, optional
1. In a large bowl, toss cubed pork with 2 tablespoons lime juice and seasonings; let stand 5 minutes. Meanwhile, in a small bowl, mix beans, pineapple with reserved juice, onion, cilantro and the remaining lime juice.
2. Thread pork onto four metal or soaked wooden skewers. On a lightly greased grill rack, grill kabobs, covered, over medium heat 6-8 minutes or until tender, turning occasionally.
3. Remove pork from skewers; serve in tortillas. Top with bean mixture and, if desired, sour cream.
PER SERVING 1 taco with 1/4 cup salsa: 383 cal., 16g fat (6g sat. fat), 66mg chol., 636mg sod., 31g carb. (6g sugars, 4g fiber), 27g pro.