Go Back

Wild Hog & Pineapple Street Tacos

A Wild Game twist on Pork and Pineapple street tacos. These are sure to please!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Marinade 8 hours
Total Time 8 hours 30 minutes
Servings: 4 people
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method

Ingredients
  

Marinade
  • 1 lb Wild Hog Backstrap or Tenderloin cubed or sliced thin
  • 1/4 cup Soy Sauce
  • 1/4 cup Brown Sugar packed
  • 1/4 cup Olive Oil extra virgin
  • 2 tbsp Garlic Powder
  • 1 cup Cilantro finely chopped
Tacos
  • 3 Whole Limes
  • 1 cup Pineapple cut into quarter inch cubes
  • 1 cup White Onion finely chopped
  • 1 cup Cilantro finely chopped
  • 10 Corn Tortillas
Finishing Sauce
  • 1 cup Avocado Salsa
  • 1 cup Sour Cream

Equipment

  • Cast Iron Skillet

Method
 

Building the Marinade
  1. In a non-reactive container, add Olive Oil, Soy Sauce, Brown Sugar, Garlic Powder, Cilantro and juice from 1 whole Lime.
  2. With a fork, whisk all ingredients together until the mixture resembles a fine paste.
  3. Add your Wild Hog backstrap and refrigerate for up to 8 hours. Remove periodically and shake the container to ensure the meat is all coated with the marinade.
Cooking The Meat
  1. In a cast iron skillet over medium heat, brown the pork. The brown sugar in the marinade should be allowed to caramelize and form a crust on the outside of the meat. Once fully cooked, set aside for use in the tacos.
Pre-Taco Construction
  1. In a separate bowl, combine the white onion and cilantro. Add the juice from 1 lime and mix thoroughly.
  2. In another bowl, combine the equal parts Avocado Salsa and Sour Cream. Mix until the two become one. This will be your finishing sauce. Give it a taste...its good!
Constructing the Masterpiece
  1. Lay down one warmed Corn Tortilla and top with your browned Wild Hog Backstrap.
  2. Layer on the cilantro-onion-lime mixture
  3. Add diced pineapples
  4. Top this all with your finishing sauce
  5. Slice the remaining lime to serve with the tacos. Enjoy!