Pineapple Salsa Pork Tacos

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.

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 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.

Add pork and southwest spice to pan with veggies. Cook, breaking up meat into pieces until browned and cooked through, 4 to 6 minutes.

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

Remove pan from heat and stir in remaining cilantro.

Wrap tortillas in a damp paper towel and microwave until warm and pliable, 30 seconds.

Divide tortillas between plates and fill with pork filling, topped with pineapple salsa and a dollop with sour cream. Add remaining lime wedges accordingly.

Serve and enjoy!