One-Pan Tex-Mex Pork Tacos with Corn Tortillas

plus Pineapple Salsa, Sour Cream & Mexican Cheese Blend

Allergens: Milk

Total: 20 min • Prep: 5 min

Servings:
Ingredients

  • Sour Cream

    1½ tablespoon

  • Corn Tortillas

    6 units

  • Ground Pork

    10 ounce

  • Tomato

    1 unit

  • Lime

    1 unit

  • Tex-Mex Paste

    1 unit

  • Cilantro

    ¼ ounce

  • Mexican Cheese Blend

    1 cup

  • Pineapple

    4 ounce

  • Salt

    1 teaspoon (tsp)

  • Cooking Oil

    2 teaspoon (tsp)

  • Black Pepper

    1 teaspoon (tsp)

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).
Ingredient Quantities

  • Tex-Mex Paste

    1 unit

  • Pineapple

    4 ounce

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. 
Ingredient Quantities

  • Tomato

    1 unit

  • Lime

    1 unit

  • Cilantro

    ¼ ounce

  • Pineapple

    4 ounce

  • Salt

    1 teaspoon (tsp)

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.
Ingredient Quantities

  • Sour Cream

    1½ tablespoon

  • Lime

    1 unit

  • Pineapple

    4 ounce