One-Pan Pineapple Salsa Pork Tacos with Cilantro & Sour Cream
Looking for a new way to spice-up your taco Tuesday (or Wednesday... or, any day of the week, really!)? Our chefs put together a sweet and savory version that’s sure to satisfy. There’s richly-spiced ground pork cooked in pineapple juice, plus charred pepper and onion, a pineapple salsa, and cooling sour cream, all piled into flour tortillas. Taco’bout a great meal.
Prep: 30 mins
Cook: 10 mins
Servings: 4
Ingredients
2 servings
4 servings
- 4 oz pineapple
- 1 yellow onion
- 0.25 oz cilantro
- 1 lime
- 1 long green pepper
- 10 oz ground pork
- 1 tbsp southwest spice blend
- 1 tex-mex paste
- 6 flour tortillas
- 1.5 tbsp sour cream
- salt
- pepper
- 1 tsp cooking oil
- 8 oz pineapple
- 1 yellow onion
- 0.5 oz cilantro
- 1 lime
- 2 long green peppers
- 20 oz ground pork
- 2 tbsp southwest spice blend
- 2 tex-mex pastes
- 12 flour tortillas
- 3 tbsp sour cream
- salt
- pepper
- 1 tsp cooking oil
Instructions
- • Wash and dry produce.
• Drain pineapple, reserving juice in a
small bowl; roughly chop pineapple.
Halve, peel, and thinly slice onion;
mince a few slices until you have
1 TBSP (2 TBSP for 4 servings). Roughly
chop cilantro. Quarter lime. Halve,
core, and thinly slice green pepper
into strips. - • In a second small bowl, combine
pineapple, minced onion, half the
cilantro, and a squeeze of lime juice
to taste. Season with salt and pepper. - • Heat a drizzle of oil in a large pan over
medium-high heat. Add sliced onion
and green pepper. Cook, stirring
occasionally, until lightly browned and
slightly softened, 3-4 minutes. Season
with salt and pepper. Reduce to
medium heat. - • Add pork* and Southwest Spice Blend
to pan with veggies. Cook, breaking up
meat into pieces, until browned and
cooked through, 4-6 minutes.
• Stir in pineapple juice and Tex-Mex
paste; cook until thickened and saucy,
1-2 minutes. Taste and season with salt
and pepper.
• Remove pan from heat and stir in
remaining cilantro. - • While pork cooks, wrap tortillas in
damp paper towels and microwave
until warm and pliable, 30 seconds. - • Divide tortillas between plates and fill
with pork filling. Top with pineapple
salsa and dollop with sour cream.
Serve with any remaining lime
wedges on the side.
Ground Pork is fully cooked when internal temperature reaches 160°.