• Wash and dry all produce. • Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (4 TBSP for 4 servings). Drain pineapple over a small bowl, reserving juice; roughly chop. Quarter lime. Finely chop cilantro.

• Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion and season with salt and pepper; cook, stirring, until just softened, 3-4 minutes. • Add another drizzle of oil, then add pork*, Tex-Mex paste, Southwest Spice, pineapple juice, 1/2 tsp sugar (1 tsp for 4 servings), salt, and pepper. Cook, breaking up meat into pieces, until pork is warmed through, 2-3 minutes. • Turn off heat.

• While filling cooks, in a second small bowl, combine minced onion, chopped pineapple, cilantro, and a squeeze of lime juice to taste. Season with salt and pepper. • Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.

• Divide tortillas between plates; fill with pork filling and pineapple salsa. Serve with any remaining lime wedges on the side.