One-Pan Pineapple Salsa Pork Tacos

🥘 Ingredients

• Ground Pork
  20 oz
• Southwest Spice Blend
  2 tbsp
• Tex-Mex paste
  2 unit
• cilantro
  ½ ounce
• cooking oil
  1 tsp
• flour tortillas
  12 unit
• lime
  1 unit
• long green pepper
  2 unit
• pepper
• pineapple
  8 oz
• salt
• sour cream
  3 tbsp
• yellow onion
  1 unit

🍳 Cookware

• small bowl
• second small bowl
• large pan

1. 

   1

   Wash and dry all produce. Drain pineapple , reserving juice in a small bowl ; roughly chop pineapple. Halve, peel, and thinly slice yellow 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 long green pepper into strips.

   pineapple: 8 oz, yellow onion: 1 unit, cilantro: ½ ounce, lime: 1 unit, long green pepper: 2 unit
2. 

   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 .

   salt, pepper
3. 

   3

   Heat cooking 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 heat to medium.

   cooking oil: 1 tsp
4. 

   4

   Add Ground 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. Ground pork is fully cooked when internal temperature reaches 160 degrees F.

   Ground Pork: 20 oz, Southwest Spice Blend: 2 tbsp, Tex-Mex paste: 2 unit
5. 

   5

   While pork cooks, wrap flour tortillas in damp paper towels and microwave until warm and pliable, ⏱️ 30 seconds .

   flour tortillas: 12 unit
6. 

   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.

   sour cream: 3 tbsp