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One-Pan Pork & Pineapple Tacos with Pickled Veggies & Lemon Crema Recipe

Name: One-Pan Pork & Pineapple Tacos with Pickled Veggies & Lemon Crema
Total time: 30 min
Yield: 2
Ingredients: 3 unit Radishes; 1 unit Red Onion; 4 ounce Pineapple; 1 unit Lemon; 4 tablespoon Sour Cream; 10 ounce Ground Pork; 1 tablespoon Southwest Spice Blend; 1 unit Tex-Mex Paste; 6 unit Flour Tortillas; ¼ ounce Cilantro; 2 teaspoon Cooking Oil; Salt; Pepper

HelloFresh

We’re obsessed with sweet and savory flavor combos for dinner, which is why we have a soft spot for tacos al pastor. The dish traditionally involves pork that’s marinated in pineapple juice and spices, then slowly spit-roasted for ultra-tender results. In this riff on the classic, we skip the hours of slow-cooking by swapping out the pork shoulder for ground pork. It’s browned with a bounty of Southwest spices, simmered with chunks of pineapple until saucy, and stuffed into warm tortillas with lemon crema and pickled onion and radish. You can have all that in just 30 minutes—taco ’bout a dinner winner!

Ingredients

3 unit Radishes

1 unit Red Onion

4 ounce Pineapple

1 unit Lemon

4 tablespoon Sour Cream

10 ounce Ground Pork

1 tablespoon Southwest Spice Blend

1 unit Tex-Mex Paste

6 unit Flour Tortillas

¼ ounce Cilantro

2 teaspoon Cooking Oil

Salt

Pepper

Method

• Wash and dry produce.

• Trim and thinly slice radishes. Zest

and quarter lemon. Halve, peel, and

thinly slice onion. Drain pineapple,

reserving juice.

• In a small microwave-safe bowl,

combine radishes, juice from half

the lemon, ¼ of the onion, and a big

pinch of salt; cover with plastic wrap.

Microwave until veggies are slightly

pink, 30-45 seconds.

• In a separate small bowl, combine

sour cream with lemon zest. Add

water 1 tsp at a time until mixture

reaches a drizzling consistency. Season

with salt and pepper.

• Heat a drizzle of oil in a large pan over

medium-high heat. Add pineapple

and season with salt and pepper.

Cook, stirring, until browned and

caramelized, 3-4 minutes.

• Turn off heat; remove from pan. Wipe

out pan.

• Heat a drizzle of oil in same pan over

medium-high heat. Add remaining

onion and season with salt and

pepper. Cook, stirring, until softened,

4-6 minutes.

• Add pork* and Southwest Spice.

Cook, breaking up into pieces, until

browned and cooked through,

4-6 minutes.

• Stir in Tex-Mex paste, caramelized

pineapple, and reserved pineapple

juice until everything is saucy

and combined.

• While pork cooks, wrap tortillas in

damp paper towels and microwave

until warm and pliable, 30 seconds.

• Divide tortillas between plates; fill with

pork mixture, lemon crema, and as

many pickled veggies (draining first)

as you like. Pick cilantro leaves from

stems; tear leaves and sprinkle over

tacos. Serve with remaining lemon

wedges on the side.

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