30-Minute Ground Pork Tacos with Caramelized Pineapple and Pickled Veggies

If you love the sweet and savory magic of tacos al pastor but don’t have hours to spare, this quick riff is for you. We swap the traditional spit-roasted pork shoulder for ground pork, which browns in minutes with a bold Southwest spice blend. Chunks of pineapple get caramelized in the same pan, then simmered with the pork to create a saucy, flavor-packed filling.

Serve it all in warm flour tortillas topped with a tangy lime crema and quick-pickled radish and onion. It’s a complete taco night that comes together in just 30 minutes-perfect for busy weeknights when you crave something special.

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Ingredients

1 unit Red 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. Prepare the pickled veggies: Thinly slice half the red onion and the radishes. Place in a small bowl and squeeze the juice of half the lime over them. Add a pinch of salt and toss. Set aside to quick-pickle.
2. Make the lime crema: In another small bowl, combine the sour cream with the juice of the remaining lime half. Stir until smooth. Season with salt and pepper to taste. Set aside.
3. Cook the pork: 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. Stir in the Southwest spice blend and Tex-Mex paste and cook for 1 minute until fragrant.
4. Caramelize the pineapple: Cut the pineapple into small chunks. Add to the skillet with the pork. Cook, stirring occasionally, until the pineapple is caramelized and the pork is cooked through, about 3-4 minutes. Season with salt and pepper to taste.
5. Warm the tortillas: Wrap the flour tortillas in a damp paper towel and microwave for 30 seconds or heat them directly over a gas flame for a few seconds per side.
6. Assemble the tacos: Spoon the pork and pineapple mixture onto each tortilla. Top with pickled onion and radish, 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 a substitute. Just be sure to cook until no longer pink and adjust seasoning 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 store leftovers?

Store the pork-pineapple mixture separately from the tortillas and toppings in airtight containers in the refrigerator for up to 3 days. Reheat in a skillet before serving.