That's right - I forgot to take a picture of mine, so I'm tempting you with the picture that drew me in.
Chipotle Pork Soft Tacos with Pineapple Salsa (Cooking Light, May 2007)
2 C minced pineapple
1 C minced apple
1/4 C minced shallots (I used 1 chopped chive instead, because that's what I had)
2 Tbs chopped cilantro
1 Tbs fresh lime juice (I just used all the juice from 1 lime, because who measures lime juice?!)
1/2 tsp ground cumin
1/4 tsp salt
1Tbs canola oil
1 C thinly sliced onion (It called for yellow; I used red)
2 garlic gloves, minced
1 1/2 lbs pork tenderloin, cut lengthwise and thinly sliced crosswise
1/2 C fat-free, less-sodium chicken broth
1 Tbs apple cider vinegar
1 tsp dried oregano
1 tsp ground cumin
1/2 tsp salt
1/2 tsp black pepper
12 cherry tomatoes, quartered
2 chipotle chilis, canned in adobo sauce, chopped
12 (6-inch) corn tortillas, warmed (I used flour, because I don't love corn)
Combine all salsa ingredients in a bowl and stir.
Cover and chill.
Heat oil in a large skillet over medium heat.
Add onion to pan and saute 2 min., or until tender.
Add garlic and cook 30 seconds.
Add pork to pan and cook 4 min., or until it loses its pink color, stirring occassionally.
Add all remaining ingredients.
Cover, reduce heat, and simmer 10 minutes.
Remove cover, and simmer 10 minutes or until liquid is nearly evaporated.
Warm tortillas according to package directions.
6 Cooking Light servings; 3 servings in my house