These Soft Beef Tacos with Pineapple salsa are just so darn delicious, that stopping is an effort. The kids LOVE them and hubby, well, let’s say I scored some brownie points.

The soft tacos with Pineapple is super easy to make, that’s if you plan a little in advance. Here in South African, hard tacos are a little pricey and I find them a tad messy to eat. With the soft tacos, however, the mess is cone, but oh boy the taste is just so incredibly delicious.

How do I plan in advance? 

When I have my oven on for anything, chicken, chops, of a beef cut such as rump tails or maybe a leg of lamb, I slow roast a piece of beef or maybe extra chicken. This way, I save electricity, but I also prepare one or two meals in advance. The beef is cooked to fork tender, shredded and packed in ziploc bags and kept in the freezer until needed. Of course if you are lucky enough, you can cook the meat in an instant pot. My saving grace at the moment.

Other filling options for the soft tacos.

Chipotle Chicken 

Blackbean Vegan Soft Shell tacos

Ground Beef Soft Tacos

Before we get to the recipe, I need to just talk about the Avocado Creme and the Pineapple salsa. Eating the the soft shell beef tacos without it is not impossible, but it is just so much better. The acidity of the pineapple cuts through the fattiness of the beef and the avocado crepe, brings it all together to give you a super moreish is bite.

Soft Beef Tacos with Pineapple

makes 14

Ingredients

3 cups shredded beef – (do follow this recipe to make the shredded beef)

45 ml/ 3 T olive oil

500 ml grated mozzarella cheese

fresh coriander – finely chopped

16 mini tortillas – I used wholewheat

For the Pineapple Salsa

1 ripe pineapple

1 lime – juice and zest

a small handful fresh mint – or coriander – finely chopped

For the Avocado Creme

2 ripe avocados

125 ml/ 1/2 cup sour cream 0r double fat yogurt

zest and juice of 1 lime

a small handful fresh coriander

1 small green chili

salt to taste

Method

Make the avocado Creme first – Place all the ingredients in a food processor and and blend until smooth and creamy.

For the salsa – Peel and cut the pineapple in very small cubes. Add the lime zest, juice,  and fresh mint or coriander which ever you choose. keep chilled until needed.

To make the soft tacos – Preheat the oven to 180 C. Place the tortillas on a baking sheet. Use a pastry brush and brush the tortillas with olive oil. Turn them over so that the olive oil side is on the baking sheet ( it helps to crisp things up). Place mozzarella cheese on one halve of each tortilla. Top the cheese with a big spoonful of the shredded beef. Fold the over the other half of the tortilla. Continue with all the other tortillas.Use another baking sheet and place on of the tortillas to prevent them from opening while baking. Bake for 10-15 minutes. Serve piping hot with the avocado Creme and pineapple salsa.

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