Cornbread Waffle Tacos

  • Level
  • Timer
    1 Hour 40 Minutes
  • Ingredients
    7 Ingredients
  • Reviews
    9 Steps



5 g


23 g


14 g


2 tacos


  • 50 grams of pineapple
  • 18 grams of P.F. Chang's Teriyaki sauce
  • 112 grams of Smithfield Extra Lean Pork Loin Filet
  • 25 grams of Krusteaz Buttermilk Complete Pancake Mix
  • 17 grams of Krusteaz Fat Free Honey Cornbread
  • 28 grams of Montchevre Crumbled Goat Cheese Fresh & Natural
  • 14 grams of raw green onion



There are endless variations of the cornbread waffle taco, and teriyaki pineapple is just the beginning!


  1. Divide your pork loin into sections that weigh 112 grams each. Wrap each section individually in foil and place in a baking pan. Cook at 350 degrees for 40-45 minutes until meat reads 155 degrees F.
  2. Once meat is fully cooked, shred the pork or slice in small, thin sections.
  3. Write the weight, macros and date cooked on the foil of the remaining portions of pork and freeze to be used at a later date.
  4. Mix 18 grams of the Teriyaki sauce with your meat. Set aside.
  5. Grill your pineapple slices. You can use a grill, George Foreman, or a pan on the stovetop. Or, enjoy raw!
  6. Chop your pineapple.
  7. Combine cornbread and pancake mix together with about 1/2 cup to 3/4 cup of water. Mix until batter has the consistency of pancake mix.
  8. Divide mixture in half and pour into the waffle maker to create two, thin waffles.
  9. Assemble your taco using the cornbread waffles as tortillas. Fill your tacos with the shredded teriyaki pork and top with pineapple, goat cheese and green onions!



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