One-Pan Steak Tacos with Pineapple Salsa

Wash and dry produce.

Halve, peel, and thinly slice onion; mince a few slices until you have 1 TBSP (2 TBSP for 4 servings). Drain pineapple. Dice tomato into ½-inch pieces. Mince jalapeño, removing ribs and seeds for less heat if desired.

Pat steak* dry with paper towels and thinly slice against the grain.

Heat a drizzle of oil in a large pan over medium-high heat. Add steak, sliced onion, and Mexican Spice Blend to pan; season with salt and pepper. Cook, stirring occasionally, until onion is softened and steak is cooked to desired doneness, 3-6 minutes.

Divide tortillas between plates and fill with steak mixture and salsa (draining first). Top tacos with sour cream. Serve.