Sweet and Savory Pineapple Pork Tacos with Cilantro Lime Salsa

These pineapple pork tacos are the perfect balance of sweet and savory. Ground pork is seasoned with a Southwest spice blend and simmered in pineapple juice, then piled into warm flour tortillas with charred peppers and onions. A quick homemade pineapple salsa and a dollop of sour cream add brightness and creaminess.

Ready in about 30 minutes, this one-pan meal is ideal for busy weeknights. The combination of juicy pork, tangy salsa and soft tortillas will make these a new family favorite. Serve with lime wedges for an extra burst of citrus.

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Ingredients

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

4 ounce PineappleView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Drain the pineapple, reserving the juice in a small bowl. Roughly chop the pineapple. Halve, peel and thinly slice the onion; mince a few slices until you have 1 tablespoon. Roughly chop the cilantro. Quarter the lime. Halve, core and thinly slice the green pepper into strips.
2. In a second small bowl, combine the chopped pineapple, minced onion, half the cilantro and a squeeze of lime juice to taste. Season with salt and pepper. Set aside.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add the 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.
4. Add the ground pork and Southwest Spice Blend to the pan with the vegetables. Cook, breaking up the meat into pieces, until browned and cooked through, 4-6 minutes. Stir in the reserved pineapple juice and Tex-Mex paste; cook until thickened and saucy, 1-2 minutes. Taste and season with salt and pepper. Remove from heat and stir in the remaining cilantro.
5. While the pork cooks, wrap the tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds.
6. Divide the tortillas between plates and fill with the pork mixture. Top with the pineapple salsa and a dollop of sour cream. Serve with remaining lime wedges on the side. (Ground pork is fully cooked when internal temperature reaches 160°F.)

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well. Warm them in a dry skillet or microwave before serving.

What can I substitute for Tex-Mex paste?

You can use 1 tablespoon of tomato paste mixed with 1/2 teaspoon of chili powder and a pinch of cumin.

Is ground pork fully cooked at 160°F?

Yes, the USDA recommends cooking ground pork to an internal temperature of 160°F for safety.