Citrus Pineapple Ground Pork Tacos with Quick Pickled Onions

How to Make Citrus Pineapple Ground Pork Tacos with Quick Pickled Onions

1. 1

   Step 1: Quick-pickle the red onion

   Thinly slice the red onion and place in a heatproof bowl. Stir together the apple cider vinegar, lime juice, sugar, and 1/2 teaspoon of the salt (reserve the rest for seasoning the pork); pour over the onion, toss to combine, and let sit at room temperature for at least 15 minutes while you cook the pork. The onions will mellow and become pleasantly tangy; drain slightly before using if they feel too wet.

   For this step

   • 1 mediumsmall red onion, thinly sliced
   • 1/2 cupapple cider vinegar
   • 3 tablespoonsfresh lime juice
   • 1 tablespoongranulated sugar
   
2. 2

   Step 2: Cook the citrus pineapple pork

   Heat a large skillet over medium-high heat and add the ground pork, breaking it up with a spatula. When the pork begins to brown, add the minced garlic, ground cumin and the remaining 1 teaspoon kosher salt, continue browning until mostly cooked through. Stir in the diced pineapple and let it cook undisturbed for 3–4 minutes so the fruit caramelizes slightly and its juices reduce; taste and adjust seasoning.

   For this step

   • 1 lbground pork
   • 1 cupfresh pineapple, diced
   • 2 clovesgarlic, minced
   • 1 teaspoonground cumin
   
3. 3

   Step 3: Warm the tortillas

   Heat a clean skillet or griddle over medium heat. Warm each corn tortilla 20–30 seconds per side until pliable and lightly charred in spots, keeping them warm in a clean towel or covered plate until ready to assemble.

   For this step

   • 8 small (6-inch) tortillassmall corn tortillas (6-inch)
   
4. 4

   Step 4: Assemble and serve

   Spoon the pineapple pork into the warmed tortillas (this recipe makes 8 small tacos). Top each taco with a spoonful of the quick-pickled onions and, if desired, a squeeze of lime or fresh cilantro. Serve immediately.
   

1. Thinly slice the red onion and place in a heatproof bowl. Stir together the apple cider vinegar, lime juice, sugar, and 1/2 teaspoon of the salt (reserve the rest for seasoning the pork); pour over the onion, toss to combine, and let sit at room temperature for at least 15 minutes while you cook the pork. The onions will mellow and become pleasantly tangy; drain slightly before using if they feel too wet.
2. Heat a large skillet over medium-high heat and add the ground pork, breaking it up with a spatula. When the pork begins to brown, add the minced garlic, ground cumin and the remaining 1 teaspoon kosher salt, continue browning until mostly cooked through. Stir in the diced pineapple and let it cook undisturbed for 3–4 minutes so the fruit caramelizes slightly and its juices reduce; taste and adjust seasoning.
3. Heat a clean skillet or griddle over medium heat. Warm each corn tortilla 20–30 seconds per side until pliable and lightly charred in spots, keeping them warm in a clean towel or covered plate until ready to assemble.
4. Spoon the pineapple pork into the warmed tortillas (this recipe makes 8 small tacos). Top each taco with a spoonful of the quick-pickled onions and, if desired, a squeeze of lime or fresh cilantro. Serve immediately.