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

• In a second small bowl, combine pineapple, minced onion, half the cilantro, and a squeeze of lime juice to taste. Season with salt and pepper.

• Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper and sliced onion. Cook, stirring occasionally, until lightly browned and slightly softened, 3-4 minutes. Season with salt and pepper. Reduce to medium heat.

• Add pork* and Southwest Spice to pan with veggies. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Stir in pineapple juice and Tex-Mex paste; cook until thickened and saucy, 1-2 minutes. Taste and season with salt and pepper. • Remove pan from heat and stir in remaining cilantro.

• While pork cooks, wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.

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