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

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 slow-cooking by swapping out 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 lime 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 OnionView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

3 unit RadishesView 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Thinly slice the onion. Pickle half the onion slices in a small bowl with a squeeze of lime juice and a pinch of salt; set aside. Thinly slice the radishes and add to the pickling onions. Chop the remaining onion.
2. In a small bowl, mix the sour cream with the zest and juice of half the lime to make the lime crema. Season with salt and pepper to taste. Set aside.
3. Heat a large skillet over medium-high heat. Add the ground pork and cook, breaking it up, until browned, about 4-5 minutes. Add the chopped onion and cook until softened, about 2 minutes.
4. Stir in the Southwest spice blend and Tex-Mex paste. Cook for 1 minute until fragrant.
5. Add the pineapple chunks (if not already chopped, cut into small pieces). Cook, stirring, until the pineapple is heated through and the mixture is saucy, about 2-3 minutes. Season with salt and pepper to taste.
6. Warm the flour tortillas in a dry skillet or directly over a gas flame until pliable.
7. Fill each tortilla with the pork-pineapple mixture. Top with pickled onions and radishes, a drizzle of lime crema and a sprinkle of chopped cilantro. Serve immediately.

Recipe Tips

FAQ

Can I use ground chicken or turkey instead of pork?

Yes, ground chicken or turkey work well as substitutes. Just be sure to cook until no longer pink.

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 refrigerator for up to 3 days. Reheat the pork in a skillet before serving.