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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.

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Easy Cleanup dinners
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

  1. • 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.
  2. • 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.
  3. • 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.
  4. • 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.
  5. • While pork cooks, wrap tortillas in
    damp paper towels and microwave
    until warm and pliable, 30 seconds.
  6. • 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°.