One-Pan Tex-Mex Pork Tacos
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One-Pan Tex-Mex Pork Tacos

One-Pan Tex-Mex Pork Tacos

with Pineapple, Pickled Veggies & Lime Crema

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 marinated in pineapple juice and spices, then slowly spit-roasted for ultra-tender results. In this riff on the classic, we skip the 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 lime crema and pickled onion and radish. You can have all that in just 30 minutes—taco ’bout a dinner winner!

Easy Cleanup

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

Total Time30 minutes
Prep Time10 minutes


serving amount

3 unit


1 unit

Yellow Onion

4 ounce


1 unit


1.5 tablespoon

Sour Cream

(Contains Milk)

10 ounce

Ground Pork

1 tablespoon

Southwest Spice Blend

1 unit

Tex-Mex Paste

6 unit

Flour Tortillas

(Contains Soy, Wheat)

¼ ounce


Not included in your delivery

2 teaspoon

Cooking Oil




Nutrition Values

/ per serving
Calories760 kcal
Fat41 g
Saturated Fat14 g
Carbohydrate68 g
Sugar18 g
Dietary Fiber2 g
Protein31 g
Cholesterol105 mg
Sodium1630 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.


Plastic Wrap
Small Bowl
Large Pan
Paper Towel



• Wash and dry produce. • Trim and thinly slice radishes. Zest and quarter lime. Halve, peel, and thinly slice onion. Drain pineapple, reserving juice.

Make Pickles & Crema

• In a small microwave-safe bowl, combine radishes, juice from half the lime, 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 lime zest. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Caramelize Pineapple

• 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; transfer to a plate. Wipe out pan.

Cook Pork

• 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 Blend. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Stir in Tex-Mex paste, caramelized pineapple, and reserved pineapple juice until mixture is saucy and combined.

Warm Tortillas

• 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, lime crema, and as many pickled veggies (draining first) as you like. Pick cilantro leaves from stems; tear leaves into pieces and sprinkle over tacos. Serve with any remaining lime wedges on the side.

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