Fun fact! Did you know that al pastor tacos were originally a mash-up of Middle Eastern shawarma spices and Mexican cuisine? Here, our chefs’ take on the traditional street food gives the dish an extra-quick twist by using spiced pulled pork. Plus, no taco would be complete without salsa: This one is studded with pineapple and onion. In just 15 minutes, you’ll be ready to bite right in!
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Southwest Spice Blend
• Wash and dry all produce. • Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (4 TBSP for 4 servings). Drain pineapple over a small bowl, reserving juice; roughly chop. Quarter lime. Finely chop cilantro.
• Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion and season with salt and pepper; cook, stirring, until just softened, 3-4 minutes. • Add another drizzle of oil, then add pork*, Tex-Mex paste, Southwest Spice, pineapple juice, ½ tsp sugar (1 tsp for 4 servings), salt, and pepper. Cook, breaking up meat into pieces, until pork is warmed through, 2-3 minutes. • Turn off heat.
• While filling cooks, in a second small bowl, combine minced onion, chopped pineapple, cilantro, and a squeeze of lime juice to taste. Season with salt and pepper. • Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.
• Divide tortillas between plates; fill with pork filling and pineapple salsa. Serve with any remaining lime wedges on the side.