Tacos with a Twist

Ingredients

440 g can pineapple pieces in juice, drained and juice reserved

1 long red chilli, seeded and finely chopped

1 tablespoon chopped fresh coriander leaves and extra for garnish

1 1/2 tablespoons extra virgin olive oil

1 small brown onion, finely chopped

500 g pork mince

1 garlic clove, crushed

2 tablespoons brown sugar

1/2 cup tomato sauce

2 tablespoons soy sauce

1 tablespoon lime juice

8 mini gluten free corn tortillas or 8 lettuce leaf cups or 4 gluten free taco shells

Method

Finely dice pineapple.  Combine pineapple, chilli and coriander in a small bowl.  Season with salt and pepper.

In a large frying pan, heat 1 tablespoon oil over medium-high heat.  Add onion and cook until softened.

Add garlic.  Cook until fragrant.

Add the pork mince and cook for 5 – 10 minutes until cooked through.

Add sugar, tomato sauce, soy sauce and pineapple juice and cook for 5 minutes or until mixture has thickened.  Season with salt and pepper.

Remove from heat and stir in lime juice.

Warm tortillas or tacos or separate lettuce leaf cups.

Assemble: pork mince, pineapple salsa and garnish with coriander.

(November 2015 : super food ideas)