One-Pan Pork & Pineapple Tacos
with Pickled Veggies & Lemon Crema
- Wheat
- Soy
We’re obsessed with sweet and savory flavor combos for dinner, which is why we have a soft spot for tacos al pastor. The dish traditionally involves pork that’s marinated in pineapple juice and spices, then slowly spit-roasted for ultra-tender results. In this riff on the classic, we skip the hours of slow-cooking by swapping out the pork shoulder for ground pork. It’s browned with a bounty of Southwest spices, simmered with chunks of pineapple until saucy, and stuffed into warm tortillas with lemon crema and pickled onion and radish. You can have all that in just 30 minutes—taco ’bout a dinner winner!
Ingredients
1 unit
Red Onion
4 tablespoon
Sour Cream
1 unit
Lemon
3 unit
Radishes
10 ounce
Ground Pork
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
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Trim and thinly slice radishes. Zest and quarter lemon. Halve, peel, and thinly slice onion. Drain pineapple, reserving juice.
• In a small microwave-safe bowl, combine radishes, juice from half the lemon, ¼ of the onion, and a big pinch of salt; cover with plastic wrap. Microwave until veggies are slightly pink, 30-45 seconds. • In a separate small bowl, combine sour cream with lemon zest. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
• Heat a drizzle of oil in a large pan over medium-high heat. Add pineapple and season with salt and pepper. Cook, stirring, until browned and caramelized, 3-4 minutes. • Turn off heat; remove from pan. Wipe out pan.
• Heat a drizzle of oil in same pan over medium-high heat. Add remaining onion and season with salt and pepper. Cook, stirring, until softened, 4-6 minutes. • Add pork* and Southwest Spice. Cook, breaking up into pieces, until browned and cooked through, 4-6 minutes. • Stir in Tex-Mex paste, caramelized pineapple, and reserved pineapple juice until everything is saucy and combined.
• While pork cooks, wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.
• Divide tortillas between plates; fill with pork mixture, lemon crema, and as many pickled veggies (draining first) as you like. Pick cilantro leaves from stems; tear leaves and sprinkle over tacos. Serve with remaining lemon wedges on the side.
