1. Thaw Turkey Tenderloins under refrigeration 1-2 days in advance
2. Preheat oven to 350 degrees.
3. Dice onions and chop cilantro, set aside.
4. Slice limes into 8 wedges each, set aside.
5. Open cans of pineapple. Drain but the reserve juice for the marinade.
6. Prepare the marinade:
   1. Combine pineapple juice, chipotle peppers with adobo sauce, vinegar, and chili powder. Blend well with stick blender.
7. Combine turkey and marinade and marinate for 5 minutes.
8. Place tortillas in hot holding cabinet 5-10 minutes prior to assembly.
9. Cook turkey for 7-10 minutes. Product must reach an internal temperature of 160 degrees for 15 seconds.
10. Assembly:
    1. Place 3 oz. spoodle of Al Pastor Turkey in each tortilla.
    2. Top with I tbsp of diced pineapple, 1 tsp of diced onions, garnish with chopped cilantro.
11. Serve two tacos and one lime wedge per serving.

CCP: Wash hands thoroughly before handling food, after handling contaminated food or objects, and before switching to another step where there is an opportunity for contamination. This applies as well to before and after glove use. Use clean pair of gloves when handling product. Replace gloves after handling any other object.
Record time and internal temperature of product when received on daily log.