Cooking Instructions
- 1
Halve, peel, and thinly slice onion; mince a few slices until you have 2tbsp. Drain pineapple over a small bowl, reserving juice; roughly chop. Zest and quarter lime. Finely chop cilantro.
- 2
Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion and season with salt and pepper; cook, stirring, until just softened, 3-4 minutes.
- 3
Add another drizzle of oil, then add pork, Tex-Mex paste, Southwest Spice, pineapple juice, ½ tsp sugar, salt, and pepper. Cook, breaking up meat into pieces, until pork is warmed through, 2-3 minutes. Turn off heat.
- 4
While filling cooks, in a second small bowl, combine minced onion, chopped pineapple, cilantro, and a squeeze of lime juice to taste. Season with salt and pepper.
- 5
Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.
- 6
Divide tortillas between plates; fill with pork filling and pineapple salsa. Serve with any remaining lime wedges on the side.
- 7
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