Wash and dry produce.

Drain pineapple, reserving juice in a small bowl; roughly chop pineapple. Halve, peel, and thinly slice onion; mince a few slices until you have 1 TBSP (2 TBSP for 4 servings). Roughly chop cilantro. Quarter lime. Halve, core, and thinly slice green pepper into strips.

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.

Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion and green pepper. Cook, stirring occasionally, until lightly browned and slightly softened, 3-4 minutes. Season with salt and pepper. Reduce to medium heat.

Add pork* and Southwest Spice Blend to pan with veggies. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.

Stir in pineapple juice and Tex-Mex paste; cook until thickened and saucy, 1-2 minutes. Taste and season with salt and pepper.

Remove pan from heat and stir in remaining cilantro.

While pork cooks, wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.

Divide tortillas between plates and fill with pork filling. Top with pineapple salsa and dollop with sour cream. Serve with any remaining lime wedges on the side.