One-Pan Tex-Mex Pork Tacos with Corn Tortillas
plus Pineapple Salsa, Sour Cream & Mexican Cheese Blend
Calories
:
880 kcalProtein
:
41g proteinTotal
:
20 minutesDifficulty
:
MediumQuick
Easy Prep
Allergens:
- Milk
Seasoned ground pork is cooked with our smoky, spicy Tex-Mex paste and pineapple juice, then folded into corn tortillas with a melty blend of Mexican cheeses and pan-crisped until golden. A fresh tomato-pineapple salsa with cilantro and lime juice adds bright, tangy contrast, while cool sour cream balances the smoky heat. The tacos are cooked in the same pan as the pork, soaking up every bit of flavor.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1.5 tablespoon
Sour Cream
(Contains: Milk)
6 unit
Corn Tortillas
10 ounce
Ground Pork
1 unit
Tomato
1 unit
Lime
1 unit
Tex-Mex Paste
¼ ounce
Cilantro
1 cup
Mexican Cheese Blend
(Contains: Milk)
4 ounce
Pineapple
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
per serving
Calories880 kcal
Fat55 g
Saturated Fat22 g
Carbohydrate52 g
Sugar14 g
Dietary Fiber6 g
Protein41 g
Cholesterol195 mg
Sodium1600 mg
Trans Fat0.5 g
Potassium700 mg
Calcium490 mg
Iron2 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
•Large Pan
•Paper Towel
•Small Bowl
•Strainer
Cooking Steps
1
- Drain pineapple, reserving juice in a small bowl. Roughly chop pineapple.
- Heat a drizzle of oil in a large pan over medium-high heat. Add pork*, Tex-Mex paste, and reserved pineapple juice (reserve bowl for the next step). Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.
- Turn off heat (you’ll use the pork in Step 3).
2
- While pork cooks, wash and dry produce.
- Dice tomato into ½-inch pieces. Roughly chop cilantro. Quarter lime.
- In bowl used for pineapple juice, combine tomato, chopped pineapple, cilantro, juice from half the lime, salt, and pepper.
3
- Arrange tortillas on a clean work surface. Top one half of each tortilla with pork and Mexican cheese blend (make sure to leave half the tortilla empty!).
4
- Heat pan used for pork over medium heat (no need to wipe out pan; add another drizzle of oil if it seems dry).
- Working in batches, add tortillas, filled sides up, to pan; cook until tortillas begin to soften, 30-60 seconds.
- Fold in half to form tacos. Cook 2 minutes, then carefully flip. Cook until tortillas are golden brown and cheese melts, 1-2 minutes more.
- Transfer tacos to a paper-towel-lined plate. Repeat with remaining tortillas, adding a drizzle of oil between batches.
5
- Divide tacos between plates. Top with sour cream and pineapple salsa. Serve with remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The pineapple salsa and Tex-Mex filling tasted great; some found the pork a little bland or preferred a different sauce profile 🌶️.
- Ease of prep: The one-pan method is convenient, but folding and crisping the corn tortillas proved tricky and messy for many cooks.
- Suggestions: Warm the tortillas before folding to reduce cracking, and wipe out the pan between the pork and tortilla steps to prevent burned sugars from sticking. Some customers successfully used romaine lettuce leaves as a substitute when tortillas broke.
- Leftovers: One customer added red onion to the cooked pineapple-tomato topping, which made for a more flavorful garnish worth trying.
