30-Minute Ground Pork and Pineapple Tacos with Pickled Veggies

We’re obsessed with sweet and savory flavor combos for dinner, which is why we have a soft spot for tacos al pastor. The dish traditionally involves pork marinated in pineapple juice and spices, then slowly spit-roasted for ultra-tender results. In this riff on the classic, we skip the hours of slow-cooking by swapping the pork shoulder for ground pork.

It’s browned with a bounty of Southwest spices, simmered with chunks of pineapple until saucy and stuffed into warm tortillas with lemon crema and pickled onion and radish. You can have all that in just 30 minutes-taco ’bout a dinner winner!

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

3 unit RadishesView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView 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

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Thinly slice the red onion and radishes. Place them in a small bowl and cover with a mixture of equal parts vinegar and water (or just water if you prefer less tang). Set aside to quick-pickle.
2. Zest and juice the lemon. In another small bowl, combine the sour cream with half the lemon juice and a pinch of salt. Stir to make the crema. Set aside.
3. Cut the pineapple into small chunks (if not pre-cut). Chop the cilantro leaves and stems.
4. Heat a large skillet over medium-high heat. Add the ground pork and cook, breaking it up with a spoon, until browned, about 4-5 minutes. Season with salt and pepper.
5. Stir in the Southwest spice blend and Tex-Mex paste. Cook for 1 minute until fragrant.
6. Add the pineapple chunks and cook for 2-3 minutes, stirring occasionally, until the pineapple is softened and the mixture is saucy. Remove from heat.
7. Warm the flour tortillas in a dry skillet or microwave until pliable.
8. Assemble the tacos: spoon the pork-pineapple mixture onto each tortilla. Top with pickled onions and radishes, a drizzle of lemon crema and a sprinkle of fresh cilantro. Serve immediately.

Recipe Tips

FAQ

Can I use ground chicken or turkey instead of pork?

Yes, ground chicken or turkey are great substitutes. Just be sure not to overcook them as they can dry out.

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 store leftovers?

Store the pork mixture and toppings separately in airtight containers in the fridge for up to 3 days. Reheat the pork in a skillet and assemble fresh tacos.