Open in Cookpad AppSteps
- 1
Drain pineapple, reserving juice in a small bowl and roughly chop pineapple. Halve, peel and thinly slice onion. Mince a few slices until you have about 2tbsp. Roughly chop cilantro. Quarter lime. Halve, core, and thinly slice green pepper into strips.
- 2
In a second small bowl, combine pineapple, minced onion, half the cilantro, and a squeeze of lime juice to taste. Season with salt and pepper.
- 3
- 4
Heat a drizzle of oil in a large pan over medium high heat. Add green pepper and sliced onion. Cook, stirring occasionally until lightly browned and slightly softened, 3 to 4 minutes. Season with salt and pepper and reduced to medium heat.
- 5
Add pork and southwest spice to pan with veggies. Cook, breaking up meat into pieces until browned and cooked through, 4 to 6 minutes.
- 6
Stir in pineapple juice and Tex-Mex paste. Cook until thickened and saucy, 1 to 2 minutes. Taste and season with salt and pepper.
- 7
Remove pan from heat and stir in remaining cilantro.
- 8
Wrap tortillas in a damp paper towel and microwave until warm and pliable, 30 seconds.
- 9
Divide tortillas between plates and fill with pork filling, topped with pineapple salsa and a dollop with sour cream. Add remaining lime wedges accordingly.
- 10
Serve and enjoy!
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