Ingredients
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For The Tacos
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500g 5% fat pork mince
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1 tsp salt
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½ tsp ground black pepper
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40g breadcrumbs
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½ tsp ground cumin
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1 tsp paprika
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1 clove garlicminced
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2 tbsp chipotle paste
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80g mozzarella cheesegrated
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16 mini flour tortillas
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pickled red onionsto serve (optional)
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cooking oilas needed
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For the Slaw and Salsa
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300g pineappleabout 3 prepared rounds or pre-cut chunks
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1 tsp vegetable oil
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1 green jalapeño chili
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1 red onion
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1 lime
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350g white cabbageabout ¼ head
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15g coriander
Directions
These bold and flavorful tacos feature thin layers of chipotle-spiced pork smashed onto mini tortillas and grilled until crispy. Topped with a vibrant charred pineapple salsa and fresh cabbage slaw, they offer a perfect balance of smoky heat, sweetness, and crunch—ideal for sharing with friends or family.
Ingredients
For The Tacos |
|
| 500g 5% fat pork mince | |
| 1 tsp salt | |
| ½ tsp ground black pepper | |
| 40g breadcrumbs | |
| ½ tsp ground cumin | |
| 1 tsp paprika | |
| 1 clove garlic | |
| 2 tbsp chipotle paste | |
| 80g mozzarella cheese | |
| 16 mini flour tortillas | |
| pickled red onions | |
| cooking oil | |
For the Slaw and Salsa |
|
| 300g pineapple | |
| 1 tsp vegetable oil | |
| 1 green jalapeño chili | |
| 1 red onion | |
| 1 lime | |
| 350g white cabbage | |
| 15g coriander | |
Steps
|
1
|
Start by preparing all your ingredients. Finely chop the 1 green jalapeño chili, finely dice 1 red onion, mince 1 clove garlic, shred the 350g white cabbage with a knife or mandolin, and finely chop 15g coriander. Cut the lime in half, ready to use in both the salsa and slaw. Set aside 300g pineapple, either from pre-prepared chunks, or from a whole pineapple with the skin and eyes removed. |
|
2
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In a large bowl, combine the 500g pork mince, 1 tsp salt, ½ tsp black pepper, 40g breadcrumbs, ½ tsp ground cumin, 1 tsp paprika, 1 clove garlic, 2 tbsp chipotle paste, and 80g mozzarella. Use your hands to mix everything together until well combined. |
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3
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Lay out the 16 flour tortillas and, using a palette knife or butter knife, spread a thin layer of the pork mixture over one side of each tortilla. The meat should be just over 1mm thick and evenly distributed right to the edges of the tortilla. Set aside while you prepare the salsa and slaw. |
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4
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Place the grill plate into your Panasonic Multi-Cooker and heat on the highest barbecue setting. Toss the 300g pineapple in 1 tsp vegetable oil, then grill on both sides until nicely charred and dark in places. Remove, let cool slightly, and finely dice into small chunks. |
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5
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Add the diced pineapple to a bowl with the chopped jalapeño and red onion. Squeeze over the juice of half the lime and stir to combine. Leave to sit so the onion softens slightly and the flavours mingle. |
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6
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For the slaw, place the shredded cabbage in a bowl and toss with the chopped coriander. Just before serving, squeeze over the juice of the remaining half lime and season with salt and pepper to taste. |
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7
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Switch your Multi-Cooker from the grill plate to the flat plate, taking care as it will be hot. Lightly oil the plate and set to 250°C (480°F). Working in batches of two, place the tortillas meat-side down on the hot plate. Press down firmly with a spatula or use a weight like a burger press to ensure full contact. Cook until the meat is browned and crisp, about 30 seconds, then flip briefly to warm the tortilla side. Repeat with remaining tortillas. |
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8
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Serve the tacos hot from the pan, topped with the pineapple salsa, cabbage slaw, and optional pickled red onions. |
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9
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Final Notes Cooking the tacos directly on the Panasonic Multi-Cooker makes this recipe fun and interactive, perfect for cooking at the table with friends or family. If you don’t have the Multi-Cooker, cook the tacos one at a time in a cast-iron pan on the stove, or on a cast-iron plate stretched across two burners. You can prep these tacos ahead by spreading the mince onto the tortillas and stacking them with baking paper in between before storing in a container. The salsa and shredded cabbage with coriander can also be made in advance and kept separately in the fridge, adding the lime juice only when ready to serve. Everything can be prepped up to two days ahead, or the filled tortillas can even be frozen (double the mince mix if you like) for an easy future taco night. |
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