Crispy Pork Tacos with Pineapple Salsa

Name: Crispy Pork Tacos with Pineapple Salsa
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 500g lean ground pork; 1 small onion, chopped; 2 tsp ground cumin; 2 tsp smoked paprika; 2 tbsp soft brown sugar; 2 tbsp cider vinegar; 200ml tomato passata; ½ small pineapple, peeled, cored and diced; 1 red onion, diced; ½ small bunch fresh cilantro, chopped; Crispy taco shells, for serving; Salsa, for serving (optional); Chipotle Tabasco sauce or chili sauce, for serving (optional); Soured cream, for serving (optional)

Recipe GLPRe8ed5e07e66ea4

Mexican

Main Course

30 min

355 cal

Servings: 6

Stovetop

Oven

SNAP eligible

Seasoned ground pork cooked until golden and tender, simmered in a smoky tomato sauce with warm spices, then served in crispy taco shells. Topped with a fresh and tangy pineapple salsa made with diced red onion and bright cilantro. Finish with optional chipotle sauce and creamy soured cream for a perfectly balanced, flavorful taco experience.

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Ingredients

500g lean ground pork

1 small onion, chopped

2 tsp ground cumin

2 tsp smoked paprika

2 tbsp soft brown sugar

2 tbsp cider vinegar

200ml tomato passata

½ small pineapple, peeled, cored and diced

1 red onion, diced

½ small bunch fresh cilantro, chopped

Crispy taco shells, for serving

Salsa, for serving (optional)

Chipotle Tabasco sauce or chili sauce, for serving (optional)

Soured cream, for serving (optional)

Directions

Heat a non-stick frying pan over medium-high heat. Add the ground pork and chopped onion, breaking up the meat as it cooks. Fry for about 5 minutes, stirring occasionally, until the pork is no longer pink and is cooked through (internal temperature should reach 160°F/71°C). Pour off any excess fat through a fine strainer.
Add the ground cumin and smoked paprika to the cooked pork, stirring well to coat evenly. Sprinkle in the brown sugar and pour in the cider vinegar, stirring to combine.
Pour the tomato passata into the pan and stir until fully incorporated with the pork mixture. Reduce the heat to medium and simmer uncovered for 10 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld. Season with salt and pepper to taste.
While the pork simmers, prepare the pineapple salsa by combining the diced pineapple, diced red onion, and chopped cilantro in a bowl. Toss gently to mix and set aside.
Warm the crispy taco shells according to the package directions, typically by heating in a 350°F oven for 5 minutes or warming them briefly in a dry pan.
Spoon the seasoned pork filling into each warm taco shell. Top generously with the fresh pineapple salsa. Serve immediately with optional salsa, chipotle Tabasco sauce, and soured cream on the side for diners to customize to their preference.

Comments

Grocery List Plus Editorial Staff4

This recipe hits well for a Charlotte weeknight: pork, cumin, paprika, and brown sugar are pantry staples at any local chain, and fresh pineapple and cilantro are standard produce even in winter. The stated 30 minutes is honest if you buy pre-made salsa and shells, though hand-shredding the pork adds five minutes. At roughly $1.50 per serving for quality pork shoulder or carnitas, it lands affordably. The main drawback is that crispy-fried tacos don't reheat gracefully—the shells soften overnight, making this a same-night dish only. For a family meal, it's low-fuss and hands-off once the pork hits the pan, though the pineapple salsa requires last-minute chopping to keep texture.