Sweet and Savory Pork Tacos with Pineapple Salsa

These pork tacos are the perfect balance of sweet and savory, with richly spiced ground pork, charred peppers and onions and a bright pineapple salsa. A dollop of cilantro-lime sour cream adds a cool, creamy finish that ties it all together.

Everything comes together in one pan, making cleanup a breeze. Whether it’s Taco Tuesday or any day of the week, this recipe is sure to become a family favorite.

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Ingredients

1 unit OnionView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

4 ounce PineappleView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, peel and thinly slice the onion. Core and seed the green pepper, then cut into thin strips. Zest and juice the lime. Finely chop the cilantro (stems and leaves). Dice the pineapple into small cubes.
2. In a small bowl, combine the sour cream with half the lime juice and half the cilantro. Season with salt and pepper. Set aside.
3. Heat a large non-stick skillet over medium-high heat. Add the sliced onion and green pepper. Cook, stirring occasionally, until charred and softened, about 4-5 minutes. Transfer to a plate.
4. In the same skillet, add the ground pork. Cook, breaking it up with a spoon, until browned, about 4-5 minutes. Drain excess fat if desired.
5. Stir in the Tex-Mex paste and Southwest spice blend. Cook for 1 minute until fragrant. Add the pineapple and cook for another 2 minutes, until slightly caramelized.
6. Return the charred peppers and onions to the skillet. Toss everything together and cook for 1 minute to combine. Remove from heat.
7. Warm the flour tortillas in a dry skillet or directly over a gas flame until pliable.
8. Divide the pork mixture among the tortillas. Drizzle with the cilantro-lime sour cream and garnish with remaining cilantro. Serve with lime wedges on the side.

Recipe Tips

FAQ

Can I use ground chicken or turkey instead of pork?

Yes, ground chicken or turkey are great substitutes. Just adjust cooking time as needed.

What can I use instead of Tex-Mex paste?

You can substitute with 2 tablespoons of tomato paste mixed with 1 teaspoon of chili powder and a pinch of cumin.

How do I make this dairy-free?

Use a dairy-free sour cream alternative or omit the sour cream and add extra lime juice for brightness.