These are hands down my new favorite taco (hubby’s too!).  Which is surprising because I do NOT like pineapple any other way except freshly cut and slightly cool.  My husband is a big fan of pineapple (he loves Hawaiian pizza) so I threw a few pieces on the grill along with the steak.  I figured I would give it a try and I’m so glad I did!  HOLY GOODNESS!  The juicy pineapple was so delicious with the Teriyaki flavor of the steak and the cucumbers added a refreshing crispness to it all.  The yogurt miso spread is great as a dip too.  The kids had fun dipping the carrot and cucumber in it.  This recipe works great with chicken too!

Sarah

Ingredients for marinade:

• 1/4 cup low sodium organic soy sauce
• 1/4 cup pure pineapple juice
• 1 tsp fresh lemon juice
• 2 tbsp Garlic Gold Oil or extra virgin olive oil
• 2 small or 1 large clove garlic, minced
• 1 tsp dry mustard
• 1 tsp freshly grated ginger

Ingredients for yogurt miso spread:

• 6 ounces low fat or nonfat greek yogurt
• 1/4 tsp freshly grated ginger
• 2 tsp organic miso (I used a red miso but any sort will do – just make sure to get organic as miso is made from soy!)
• 1/8 tsp sesame oil
• 1 tsp raw honey or coconut nectar
• 1 small clove garlic, minced

Ingredients for tacos:

• 1 pound organic grass fed sirloin steak
• 1 fresh whole pineapple
• 2-3 carrots, julienned
• 1 large cucumber, finely sliced
• 2-3 green onions, finely sliced
• 6 tortilla shells of your choice

Preparation:

1. In glass dish add all the ingredients for the marinade and mix together.  Add the steak to the marinate, cover and refrigerate for at least 2 hours.  You can make this the night before and let the steak marinate overnight for a really flavorful steak.
2. Remove the steak from the marinate and place on a preheated grill.  Grill to your desired doneness.  Let the steak rest for 5-10 minutes before slicing.  Slice across the grain into strips.

    

   

   Cut off the top and bottom off your pineapple and then slice in half

3. Cut the top and bottom of your pineapple and then slice in half (you only need one half of the pineapple for this recipe).

   

   Cut the pineapple into 1/2 inch slices

4. Cut away the sides of the pineapple and then cut into 1/2 inch slices.
5. Add the pineapple slices to the grill and grill for 1 minute, flip and grill another minute.  They don’t take long to grill so watch them carefully.  After grilling, slice the pineapple into 1 inch thick strips.
6. To make the yogurt miso spread add all the ingredients to a small bowl and whisk together until well blended.
7. Assemble the tacos by placing 1-2 tbsp of yogurt miso spread on the tortilla.  Top with 2 or 3 slices of steak, some cucumbers, carrots and a few green onions.  Roll up and ENJOY!

Nutritional Info:

Makes 6 tacos.

Serving size 2 tacos.

Nutrients per serving:  Calories: 396, Cal. from Fat: 82, Total Fat: 5g, Sat. Fat: 2g, Carbs: 58g, Fiber: 8g, Sugars: 12g, Protein: 31g, Sodium: 506mg, Chol: 66mg

Notes:

This recipe works well with chicken too.  The only change is to marinate the chicken no longer than 6 hours.

Make sure to use a gluten free soy sauce or tamari if you follow a gluten free diet.