One-Pan Pork & Pineapple Tacos

🥘 Ingredients

• black pepper
  1 tsp
• cilantro
  1 oz
• flour tortillas
  6 unit
• ground pork
  20 oz
• lemon
  1 unit
• pineapple
  7 oz
• radishes
  1 unit
• red onion
  1 unit
• salt
  1 tsp
• sour cream
  2 tbsp
• southwest spice blend
  1 tbsp
• tex-mex paste
  1 unit

🍳 Cookware

• large pan

1. 

   1

   Wash and dry all produce. Trim and thinly slice radishes . Zest and quarter lemon . Halve, peel, and thinly slice red onion . Drain pineapple , reserving juice.

   radishes: 1 unit, lemon: 1 unit, red onion: 1 unit, pineapple: 7 oz
2. 

   2

   In a small microwave-safe bowl, combine radishes, juice from half the lemon, 1/4 of the onion, and a big pinch of salt . Cover with plastic wrap and microwave until veggies are slightly pink, 30-45 seconds. In a separate small bowl, combine sour cream with lemon zest. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with black pepper .

   salt: 1 tsp, sour cream: 2 tbsp, black pepper: 1 tsp
3. 

   3

   Heat a drizzle of oil in a large pan over medium-high heat. Add the pineapple and season with salt and pepper. Cook, stirring, until browned and caramelized, 3-4 minutes. Turn off heat. Remove from pan and wipe out pan.
4. 

   4

   Heat a drizzle of oil in same pan over medium-high heat. Add remaining onion and season with salt and pepper. Cook, stirring, until softened, 4-6 minutes. Add ground pork and southwest spice blend . Cook, breaking up into pieces, until browned and cooked through, 4-6 minutes. Stir in tex-mex paste , caramelized pineapple, and reserved pineapple juice until everything is saucy and combined.

   ground pork: 20 oz, southwest spice blend: 1 tbsp, tex-mex paste: 1 unit
5. 

   5

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

   flour tortillas: 6 unit
6. 

   6

   Divide the tortillas between plates; fill with pork mixture, lemon crema, and as many pickled veggies (draining first) as you like. Pick cilantro leaves from stems, tear leaves, and sprinkle over tacos. Serve with remaining lemon wedges on the side.

   cilantro: 1 oz