Veggie Tacos Al Pastor

🥘 Ingredients

• black pepper
  to taste
• canned pineapple chunks
  8 oz
• cilantro
  2 tbsp
• cumin
  1 tsp
• dried oregano
  1 tsp
• flour tortillas
  4 unit
• garlic
  2 cloves
• hot sauce
  1 tsp
• jalapeño
  1 unit
• lime
  1 unit
• olive oil
  2 tbsp
• poblano pepper
  1 unit
• red onion
  ½ unit
• red wine vinegar
  2 tbsp
• salt
  to taste
• sour cream
  2 tbsp
• southwest spice blend
  1 tbsp
• sugar
  ½ tsp
• sweet potatoes
  1.5 lbs
• water
  to taste

🍳 Cookware

• baking sheet
• small bowl
• plastic wrap
• medium pan
• small bowl

1. 

   1

   sweet potatoes poblano pepper jalapeño red onion garlic lime southwest spice blend dried oregano cumin red wine vinegar canned pineapple chunks sour cream hot sauce flour tortillas cilantro olive oil sugar salt black pepper water

   sweet potatoes: 1.5 lbs, poblano pepper: 1 unit, jalapeño: 1 unit, red onion: ½ unit, garlic: 2 cloves, lime: 1 unit, southwest spice blend: 1 tbsp, dried oregano: 1 tsp, cumin: 1 tsp, red wine vinegar: 2 tbsp, canned pineapple chunks: 8 oz, sour cream: 2 tbsp, hot sauce: 1 tsp, flour tortillas: 4 unit, cilantro: 2 tbsp, olive oil: 2 tbsp, sugar: ½ tsp, salt: to taste, black pepper: to taste, water: to taste
2. 

   2

   Adjust oven rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Dice sweet potatoes into ½-inch pieces. Core, deseed, and cut poblano pepper into ½-inch pieces. Thinly slice jalapeño into rounds. Quarter and peel red onion; thinly slice one quarter. Mince garlic. Chop cilantro leaves and stems. Zest and quarter lime.
3. 

   3

   Toss sweet potatoes and poblano pepper on a baking sheet with a large drizzle of olive oil. Season with salt, black pepper, southwest spice blend, dried oregano, and half the cumin. Roast on top rack until tender ⏱️ 20 minutes .
4. 

   4

   Meanwhile, in a small bowl , combine red wine vinegar, sugar, a pinch of salt, and pepper. Stir in sliced onion and jalapeño; cover bowl with plastic wrap . Microwave for ⏱️ 1 minute . Remove plastic wrap and set mixture aside, stirring occasionally, until ready to serve.
5. 

   5

   Drain pineapple chunks. Heat a drizzle of olive oil in a medium pan over medium-high heat. Add pineapple chunks, minced garlic, lime zest, remaining cumin, and a pinch of salt. Cook, stirring, until pineapple is browned ⏱️ 2 minutes . Remove pan from heat.
6. 

   6

   In a second small bowl , combine sour cream and hot sauce to taste; season with salt. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Wrap flour tortillas in damp paper towels and microwave until warm and pliable ⏱️ 30 seconds .
7. 7

   Divide roasted veggies, pineapple salsa, pickled veggies, and crema between tortillas. Garnish with cilantro. Serve with lime wedges on the side.