Green Chef

Spiced Pork Tacos with Pineapple Salsa

Monterey Jack, lime crema, cilantro

⏱️ 20 min 🍽️ 2 servings

Cooking Tips

If doubling the recipe or using extra protein or veggies, cook in larger batches and allow for slightly longer cook times. Always fully cook ground pork to an internal temperature of 160°F. For the best flavor, zest the lime before juicing and add lime juice to the salsa just before serving.

Ingredients

3.5 oz Pineapple
1 whole Scallion
0.25 oz Cilantro
1 whole Lime
10 oz Ground Pork
1 whole Umami Stock Concentrate
1.5 tsp Orange-Chili Spice Blend
2.5 oz Spiced Enchilada Sauce
2 oz Sour Cream
6 whole Flour Tortillas
1 oz Monterey Jack Cheese
0.25 tsp Sugar
0 Salt
0 Pepper
0 Cooking Oil
0 Water

Tools

large sauté pan
mixing bowls
measuring spoons
microplane
thermometer
microwave

Click anywhere to see instructions →

Green Chef

Spiced Pork Tacos with Pineapple Salsa

Monterey Jack, lime crema, cilantro

⏱️ 20 min 🍽️ 2 servings

Cooking Tips

Ingredients

3.5 oz Pineapple
1 whole Scallion
0.25 oz Cilantro
1 whole Lime
10 oz Ground Pork
1 whole Umami Stock Concentrate
1.5 tsp Orange-Chili Spice Blend
2.5 oz Spiced Enchilada Sauce
2 oz Sour Cream
6 whole Flour Tortillas
1 oz Monterey Jack Cheese
0.25 tsp Sugar
0 Salt
0 Pepper
0 Cooking Oil
0 Water

Tools

large sauté pan mixing bowls measuring spoons microplane thermometer microwave

Mise en Place

Prepare produce

Roughly chop pineapple (discard any excess juice). Trim and thinly slice scallion. De-stem and roughly chop cilantro leaves. Zest ½ of 1 whole lime using a microplane or box grater over a small bowl. Quarter the lime.

Set up ingredient bowls

Place chopped pineapple, sliced scallion, chopped cilantro in a small bowl for the pineapple salsa. Add sour cream to a separate bowl for the lime crema.

Gather all ingredients and equipment

Get out 10 oz ground pork, umami stock concentrate, 1½ tsp orange-chili spice blend, 2½ oz spiced enchilada sauce, 2 oz sour cream, 6 flour tortillas, and 1 oz Monterey Jack cheese. Also, measure out ¼ tsp sugar (or ½ tsp for more servings) and salt & pepper. Gather a large sauté pan, mixing bowls, measuring spoons, a microplane, and damp paper towels for warming tortillas.

Cooking Steps

Prep Ingredients

Roughly chop pineapple (discard any excess juice). Trim and thinly slice scallion. De-stem cilantro; roughly chop leaves. Zest half the lime with a microplane (or on small holes of a box grater) over a small bowl. Quarter lime.

Make Pineapple Salsa

Place pineapple, scallion, cilantro, and ½ teaspoon sugar (½ teaspoon for 4 servings) in a second small bowl. Squeeze 1-2 lime wedges (2-4 wedges for 4) over bowl. Season with salt and pepper. Stir to combine.

Season & Cook Pork

Heat 1½ tablespoons cooking oil in a large sauté pan over medium-high heat. Add ground pork and umami stock concentrate to the hot pan. Season with orange-chili spice blend, ⅛ teaspoon salt (½ teaspoon for 4 servings), and a pinch of pepper. Cook 4-6 minutes, or until pork is fully cooked, breaking up pork into pieces. Stir in spiced enchilada sauce. Cook 1-2 minutes more, or until sauce is heated through, stirring occasionally.

Make Lime Crema

Add sour cream to bowl with lime zest. Stir to combine. Add water 1 teaspoon at a time until mixture reaches a drizzling consistency. Season with salt and pepper to taste.

Warm Tortillas

Wrap flour tortillas in damp paper towels. Microwave 30 seconds, or until warm and pliable.

Plate Your Dish

Divide tortillas between plates. Fill with spiced pork and pineapple salsa. Top with Monterey Jack cheese. Drizzle with lime crema. Serve with remaining lime wedges. Enjoy!

← Click anywhere to see ingredients