One-Pan Pineapple Salsa Pork Tacos
Now get 50% more protein per serving in this HelloFresh Classic!
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Onion
1 unit
Long Green Pepper
15 ounce
Ground Pork
1 unit
Lime
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
1 unit
Tex-Mex Paste
1 tablespoon
Southwest Spice Blend
¼ ounce
Cilantro
4 ounce
Pineapple
Not included in your delivery
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
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.
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 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.
Add pork* and Southwest Spice Blend to pan with veggies. (TIP: Not sure how much pork to use? Reference the "Before you start" section at left for guidance.) 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.
