Recipe by Chef Mayer 
Time: 35 min + 3 hours for the marinade
Servings: 4



  • 4 cloves of garlic, minced
  • 1 tbsp. olive oil
  • 1 tsp. Italian Herbs by A Spice Affair
  • 1 tsp. Smoky Chipotle Seasoning by A Spice Affair
  • ½ tsp. Ground Cumin by A Spice Affair
  • ½ tsp. Black Pepper by A Spice Affair
  • ⅓  cup orange juice
  • ¼  cup of red wine vinegar
  • Salt, to taste
  • 650 g pork tenderloin or chicken, cut into 1/2-inch slices (can replace with tofu for a vegan version)

Tomatillo Salsa Verde

  • 8 tomatillos (green tomatoes; red or brown tomatoes can work)
  • ½ to 1 tbsp Jalapeño Green Ground by A Spice Affair (depending on your heat preference)
  • 2 cloves garlic
  • ¼  cup cilantro
  • 2 green onions, or half an onion 
  • The juice and zest of 1 lime
  • 1 tbsp honey 
    Note: you may create a Tomatillo Red Salsa by replacing the Jalapeño Green with 1/2 tablespoon Jalapeño Red or Smoky Chipotle


  • 2 red peppers, cut into strips
  • 1 large white onion, cut into slices
  • 1/2 pineapple, cut into strips
  • 1/4 cup cilantro, chopped
  • 1 avocado, sliced
  • 8 corn tortillas
  • Lime wedge, to taste


For the meat or tofu

  1. Mix all the ingredients together and marinate for at least 3 hours in the fridge.
  2. In a pan, over medium heat, cook the meat or tofu for 5 to 10 minutes. 

For the Salsa Verde

  1. In a pot, cover the tomatillos with water and season with salt. Bring to a boil and let simmer for 5 minutes. Remove tomatillos with a slotted spoon.
  2. In a blender, add the cooked tomatillos (without water) with the rest of the ingredients and reduce to a purée.

    **Note: you can create a Smoky Chipotle Salsa by replacing the Green Jalapeño with Smoky Chipotle seasoning.

For the garnish

  1. Cook red peppers and onions in skillet over medium heat with a drizzle of olive oil, about 3 to 6 minutes or until onion becomes translucent. In the same pan, heat your corn tortillas for about 1 minute on each side.
  2. Grill the pineapple until browned, then cut into small slices.
  3. Layer your tacos with meat, red peppers, onions, pineapple, avocado and cilantro. Top with Salsa Verde sauce.

** Note: a touch of Greek or vegan yogurt will add an extra dimension to the tacos **

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