The wind cries “Tacos”

Pork and Pineapple Tacos with pickled onion and lime crema. I know I said we were going to talk about chicken but these tacos have been on my mind since we had them and I am thinking of making them again so this is a refresh for me and an introduction for you!

What they send: 1 small red onion, 1 jalapeno, 1 lime, 1 cup of pineapple-like a kids fruit cup size, 2 cloves of garlic, 10 ounces of ground pork, 6 flour tortillas, 4 ounces sour cream and a spice packet called Southwest Spice that was cumin, garlic and chili powder.

What you need: salt and pepper, 1/2-1 teaspoon sugar and 2 teaspoons of oil. Let’s get started!

Wash and dry produce. Zest and quarter the lime. Peel and finely chop the garlic. Thinly slice the jalapeno whole for a punch of heat or cut it in half and remove the seeds and ribs before slicing. Halve, peel and thinly slice the onion. They also say to drain the pineapple but I used the juice in the meat so the flavor would carry thru.

In a small bowl combine the sour cream, a squeeze of lime juice, a pinch of the garlic, 1 TBSP of water, salt, pepper and as much lime zest as makes you happy! In a separate bowl combine the jalapeno, 1/3 of the onion, another pinch of the garlic, a squeeze of lime juice, 1/2 tsp sugar and a pinch of salt and pepper and set aside to pickle. I went a little different way here, I made a more traditional pickle liquid with red wine vinegar for the red onions and let the jalapenos pickle in the lime juice.

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add the rest of the onion and a pinch of salt and pepper and let them go for 4 or 5 minutes until the are soft before you add the pork and the spice mix and another pinch of salt and pepper. Let the pork cook until it starts to get brown and sexy before you add in the pineapples and if you keep the juice like I did you can add it anywhere during the onion softening, meat browning stage as a deglaze kind of thing or add it in right at the first with the spices or at the very end as one last sizzle, juice step.

And that is all the cooking for this guy. Warm up the tortillas, divide the filling among them and top with the onions and jalapenos and that lime crema we made at the very beginning!! I had a can of black beans on hand so I served those on the side to make it feel a little more like a meal than just a taco snack. Not that there is a single thing wrong with a taco snack! The hubs has ideas that a snack is a snack and dinner is a full meal, I have been working to change the way he looks at these things but have not been totally successful as of yet…

This would be tasty with any protein really, it could even go meatless with tofu, mushrooms, poblano peppers or those black beans or turn it seafood and go with shrimp or tuna!

Thanks ya’ll!! Happy Cooking!

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