These easy pork tacos with pineapple salsa feature well-seasoned ground pork with black beans and a quick fresh pineapple salsa. Serve on flour tortillas with an optional topping of shredded cabbage.
Ingredients:
1 cup diced pineapple
1/4 cup minced red onion
3 tablespoons finely chopped cilantro
1 jalapeno, finely chopped
1 tablespoon lime juice
1 tablespoon olive oil
1 1/4 teaspoons kosher salt, divided
1 pound ground pork
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon onion powder
1/4 teaspoon ground black pepper
1 (10 ounce) can diced tomatoes and green chiles
1 (15 ounce) can black beans, drained and rinsed
8 (6 inch) flour tortillas
shredded cabbage, for garnish (optional)
Directions:
Combine pineapple, red onion, cilantro, jalapeno, lime juice, olive oil, and 1/4 teaspoon salt in a bowl and stir well, set aside.
Heat a large skillet over medium-high heat. Add pork and press to flatten. Cook, undisturbed, about 4 minutes or until browned. Flip and continue to cook, crumbling with a spoon until no longer pink. Season with remaining salt, chili powder, cumin, onion powder, and black pepper and cook 1 minute, stirring constantly.
Stir in tomatoes and beans and bring to a simmer. Cook 5 minutes, stirring occasionally; remove from heat.
Heat tortillas as desired. Divide pork mixture evenly among the tortillas and top with pineapple salsa and shredded cabbage if desired.
