• Wash and dry 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. Finely dice tomato. Finely chop cilantro. Quarter lime.

• Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion; season with salt and pepper. Cook, stirring, until just softened, 3-4 minutes. • Add another drizzle of oil, then add pork*, Southwest Spice, pineapple juice, half the Tex- Mex paste (all for 4 servings), 1/2 tsp sugar (1 tsp for 4), salt, and pepper. Cook, breaking up meat into pieces, until pork is warmed through, 2-3 minutes. • Turn off heat. **Simply cook through this step as instructed, swapping in turkey for pork. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. **

• While filling cooks, in a second small bowl, combine minced onion, chopped pineapple, tomato, 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.