30-Minute Ground Pork and Pineapple Tacos with Pickled Radish and Lime Crema

We’re obsessed with sweet and savory flavor combinations for dinner and these ground pork and pineapple tacos deliver big time. Inspired by classic al pastor, this quick version uses ground pork instead of slow-roasted shoulder, so you get all the deliciousness in a fraction of the time.

Browned with Southwest spices and simmered with juicy pineapple chunks, the saucy pork filling is stuffed into warm tortillas and topped with a quick-pickled radish and onion, fresh cilantro and a creamy lime crema. It’s a 30-minute meal that’s perfect for busy weeknights.

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Ingredients

3 unit RadishesView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

4 ounce PineappleView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Trim and thinly slice radishes. Zest and quarter lime. Halve, peel and thinly slice onion. Drain pineapple, reserving juice.
2. In a small microwave-safe bowl, combine radishes, juice from half the lime, ¼ of the onion and a big pinch of salt; cover with plastic wrap. Microwave until veggies are slightly pink, 30-45 seconds. In a separate small bowl, combine sour cream with lime zest. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add pineapple and season with salt and pepper. Cook, stirring, until browned and caramelized, 3-4 minutes. Turn off heat; transfer to a plate. Wipe out pan.
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 meat into pieces, until browned and cooked through, 4-6 minutes. Stir in Tex-Mex paste, caramelized pineapple and reserved pineapple juice until mixture is saucy and combined.
5. While pork cooks, wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.
6. Divide tortillas between plates; fill with pork mixture, lime crema and as many pickled veggies (draining first) as you like. Pick cilantro leaves from stems; tear leaves into pieces and sprinkle over tacos. Serve with any remaining lime wedges on the side. Ground Pork is fully cooked when internal temperature reaches 160°F.

Recipe Tips

FAQ

Can I use ground chicken or turkey instead of pork?

Yes, ground chicken or turkey works well as a substitute. Just be sure to cook it to an internal temperature of 165°F.

What can I use instead of Tex-Mex paste?

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

How do I store leftovers?

Store the pork mixture, pickled veggies and crema separately in airtight containers in the refrigerator for up to 3 days. Warm the pork before serving.