Green Chef

Spiced Pork Tacos with Pineapple Salsa

Monterey Jack, lime crema, cilantro

⏱️ 20 min 🍽️ 2 servings

Cooking Tips

Warm tortillas in a microwave wrapped in damp paper towels for best texture. Make sure to cook pork until it reaches an internal temperature of 160°F. Adjust heat and cooking time if doubling protein or veggies. For a drizzle-friendly crema, add water to sour cream a teaspoon at a time.

Ingredients

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

Tools

large saute pan
mixing bowls
measuring spoons
microplane (or small holes of a box grater)
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

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

Tools

large saute pan mixing bowls measuring spoons microplane (or small holes of a box grater) thermometer microwave

Mise en Place

Prepare Produce

Wash and dry all fresh produce: pineapple, scallion, cilantro, and lime.

Chop Ingredients

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

Prepare Small Bowls

Set out a small bowl for the lime zest (and later for making lime crema) and a second small bowl for combining the pineapple salsa.

Gather Ingredients & Tools

Get out and measure: ¼ tsp sugar (or ½ tsp for 4 servings), 1½ tbsp cooking oil, ground pork, umami stock concentrate, orange-chili spice blend, spiced enchilada sauce, sour cream, flour tortillas, Monterey Jack cheese, salt & pepper.

Set Up Cooking and Mixing Equipment

Lay out a large sauté pan for cooking pork. Set out mixing bowls for salsa and crema. Prepare measuring spoons, microplane, and paper towels for warming tortillas in the microwave.

Cooking Steps

Prep the 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 the small holes of a box grater over a small bowl. Quarter lime.

Make Pineapple Salsa

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

Season & Cook Pork

Heat 1 1/2 tablespoons cooking oil in a large saute pan over medium-high heat. Add ground pork and umami stock concentrate to the hot pan. Season with orange-chili spice blend, 1/2 teaspoon salt (1/2 teaspoon for 4 servings), and a pinch of pepper. Cook for 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 the bowl with lime zest. Stir to combine. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Season with salt and pepper to taste.

Warm Tortillas

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

Assemble and Plate Tacos

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