Pineapple Salsa Pork Tacos
with Cilantro & Sour Cream
The week just isn’t complete without a taco night. If you agree (and how could you not?), you’re in luck! Our chefs put together a sweet and savory version that’s sure to satisfy. There’s richly-spiced ground pork marinated in pineapple juice, plus charred pepper and onion, a pineapple salsa, and cooling sour cream, all piled into steamy-soft tortillas. Taco’bout a killer meal.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Tex-Mex Paste
1 tablespoon
Southwest Spice Blend
4 ounce
Pineapple
10 ounce
Ground Pork
1 unit
Yellow Onion
¼ ounce
Cilantro
1 unit
Lime
1 unit
Long Green Pepper
6 unit
Flour Tortillas
(Contains Soy, Wheat)
2 tablespoon
Sour Cream
(Contains Milk)
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Wash and dry all produce. • Drain pineapple, reserving juice in a small bowl; roughly chop pineapple. Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (4 TBSP for 4 servings). Roughly chop cilantro. Quarter lime. Halve, core, and thinly slice green pepper into strips.
• In a second small bowl, combine pineapple, minced onion, half the cilantro, and a squeeze of lime juice to taste. Season with salt and pepper.
• Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper and sliced onion. Cook, stirring occasionally, until lightly browned and slightly softened, 3-4 minutes. Season with salt and pepper. Reduce to medium heat.
• Add pork* and Southwest Spice to pan with veggies. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Stir in pineapple juice and Tex-Mex paste; cook until thickened and saucy, 1-2 minutes. Taste and season with salt and pepper. • Remove pan from heat and stir in remaining cilantro.
• While pork cooks, wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.
• Divide tortillas between plates and fill with pork filling. Top with pineapple salsa and dollop with sour cream. Serve with any remaining lime wedges on the side.
