-
1
Use 2, 3 oz cutlets.
-
2
Place each pork cutlet between 2 pieces of plastic wrap and pound to a thickness of about 1/4 inch.
-
3
combine the vinegar, pineapple juice, smoked spanish paprika, chili pepper, salt and pepper in a large resealable plastic food storage bag.
-
4
mix well, then add the cutlets.
-
5
press the air out of the bag and seal.
-
6
massage the marinade into the meat.
-
7
let sit for at least 10 minutes while you make the salsa and warm the tortillas.
-
8
combine the diced pineapple, cilantro, chopped shallot and jalapeno pepper in a small bowl.
-
9
squeeze the juice of 1/2 lime into the bowl.
-
10
add salt to taste and mix well.
-
11
place a large skillet over medium heat for 2 to 3 minutes, until it is quite hot.
-
12
spray the corn tortillas lightly on both sides with non-stick cooking oil spray and place in the skillet to cook for 30 seconds to 1 minute or until the tortillas are lightly spotted with brown.
-
13
transfer to plate.
-
14
increase the heat to medium-high.
-
15
Remove the cutlets from the marinade, shaking off any excess, and place in the heated skillet.
-
16
cook for 1 to 2 minutes, or until browned and just cooked throughout.
-
17
turn off the heat and let the cutlets rest for a minute, then place 1 cutlet on each tortilla.
-
18
top each with pineapple salsa and serve immediately.
