Our PlansGift CardsHelloFresh for Teams
One-Pan Pineapple Salsa Pork Tacos
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
One-Pan Pineapple Salsa Pork Tacos

One-Pan Pineapple Salsa Pork Tacos

with Cilantro & Sour Cream

Looking for a new way to spice-up your taco Tuesday (or Wednesday... or, any day of the week, really!)? Our chefs put together a sweet and savory version that’s sure to satisfy. There’s richly-spiced ground pork cooked in pineapple juice, plus charred pepper and onion, a pineapple salsa, and cooling sour cream, all piled into flour tortillas. Taco’bout a great meal.

Tags:
Easy Cleanup
Allergens:
Soy
Wheat
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time10 minutes
DifficultyEasy

Ingredients

serving amount

4 ounce

Pineapple

1 unit

Yellow Onion

¼ ounce

Cilantro

1 unit

Lime

1 unit

Long Green Pepper

10 ounce

Ground Pork

1 tablespoon

Southwest Spice Blend

1 unit

Tex-Mex Paste

6 unit

Flour Tortillas

(Contains Soy, Wheat)

1.5 tablespoon

Sour Cream

(Contains Milk)

Not included in your delivery

Salt

Pepper

1 teaspoon

Cooking Oil

sideBannerName

Nutrition Values

/ per serving
Calories770 kcal
Fat39 g
Saturated Fat14 g
Carbohydrate74 g
Sugar21 g
Dietary Fiber5 g
Protein32 g
Cholesterol105 mg
Sodium1720 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Small Bowl
Strainer
Large Pan
Paper Towel

Instructions

Prep
1

• Wash and dry 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 1 TBSP (2 TBSP for 4 servings). Roughly chop cilantro. Quarter lime. Halve, core, and thinly slice green pepper into strips.

Make Salsa
2

• 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.

Cook Veggies
3

• Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion and green pepper. Cook, stirring occasionally, until lightly browned and slightly softened, 3-4 minutes. Season with salt and pepper. Reduce to medium heat.

Make Filling
4

• Add pork* and Southwest Spice Blend 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.

Warm Tortillas
5

• While pork cooks, wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.

Serve
6

• 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.

Ground Pork is fully cooked when internal temperature reaches 160°.