One-Pan Pineapple Salsa Pork Tacos

🥘 Ingredients

• black pepper
  to taste
• cilantro
  1 bunch
• cooking oil
  1 tbsp
• flour tortillas
  6 unit
• ground pork
  12 oz
• lime
  1 unit
• long green pepper
  1 unit
• pineapple
  1 can
• salt
  to taste
• sour cream
  ½ cup
• southwest spice blend
  2 tsp
• tex-mex paste
  2 tbsp
• yellow onion
  ½ unit

🍳 Cookware

• small bowl
• small bowl
• large pan

1. 

   1

   pineapple yellow onion cilantro lime long green pepper ground pork southwest spice blend tex-mex paste flour tortillas sour cream cooking oil salt black pepper

   pineapple: 1 can, yellow onion: ½ unit, cilantro: 1 bunch, lime: 1 unit, long green pepper: 1 unit, ground pork: 12 oz, southwest spice blend: 2 tsp, tex-mex paste: 2 tbsp, flour tortillas: 6 unit, sour cream: ½ cup, cooking oil: 1 tbsp, salt: to taste, black pepper: to taste
2. 

   2

   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. Roughly chop cilantro. Quarter lime. Halve, core, and thinly slice long green pepper into strips.
3. 

   3

   In a small bowl , combine pineapple, minced onion, half the cilantro, and a squeeze of lime juice to taste. Season with salt and pepper.
4. 

   4

   Heat a drizzle of 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 minutes . Season with salt and pepper. Reduce to medium heat.
5. 

   5

   Add ground pork and southwest spice blend to pan with veggies. Cook, breaking up meat into pieces, until browned and cooked through, ⏱️ 5 minutes . Stir in pineapple juice and tex-mex paste; cook until thickened and saucy, ⏱️ 2 minutes . Taste and season with salt and pepper. Remove pan from heat and stir in remaining cilantro.
6. 

   6

   While pork cooks, wrap flour tortillas in damp paper towels and microwave until warm and pliable, ⏱️ 30 seconds .
7. 7

   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.