Sweet and Savory Pineapple Pork Tacos with Cilantro Lime Sour Cream

These pineapple pork tacos bring together the best of sweet and savory flavors in a quick one-pan meal. Juicy ground pork is seasoned with a Southwest spice blend and a touch of Tex-Mex paste, then paired with charred bell pepper and onion for a smoky contrast. A fresh pineapple salsa adds brightness, while a dollop of cilantro lime sour cream cools everything down. Pile it all into warm flour tortillas for a taco night that’s anything but ordinary.

This recipe is perfect for busy weeknights when you want something flavorful without a mountain of dishes. The pork cooks in minutes and the salsa comes together while the vegetables char. Whether it’s Taco Tuesday or any day of the week, these tacos are sure to become a favorite.

Log in to save recipes and build weekly shopping lists.

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

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve the lime. Finely chop the cilantro (stems and leaves). Dice the pineapple into small pieces. Thinly slice the onion and long green pepper.
2. In a small bowl, combine the sour cream with a squeeze of lime juice and a pinch of chopped cilantro. Season with salt and pepper. Set aside.
3. In another small bowl, mix the diced pineapple, remaining cilantro and a squeeze of lime juice. Season with salt. Set aside.
4. Heat a large nonstick skillet over medium-high heat. Add the cooking oil. Add the sliced onion and pepper. Cook, stirring occasionally, until charred and tender, about 5-7 minutes. Transfer to a plate.
5. In the same skillet, add the ground pork. Cook, breaking it up with a spoon, until browned, about 4-5 minutes. Stir in the Tex-Mex paste and Southwest spice blend. Cook for 1 minute more. If the pork seems dry, add a splash of water.
6. Warm the flour tortillas directly over a gas flame or in a dry skillet for about 30 seconds per side.
7. Assemble the tacos: fill each tortilla with the seasoned pork, charred peppers and onions and pineapple salsa. Top with a dollop of the cilantro lime sour cream.

Recipe Tips

FAQ

Can I use ground chicken or turkey instead of pork?

Yes, ground chicken or turkey are great substitutes. Just be sure to cook them thoroughly.

What can I use instead of Tex-Mex paste?

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

How do I store leftovers?

Store the pork, vegetables and salsa separately in airtight containers in the refrigerator for up to 2 days. Reheat the pork and vegetables before assembling.