These pork and pineapple tacos with avocado and soured cream make a delicious, quick weeknight meal.
Pork is one of my favourite meats to eat in tacos, and I’ve made a version of this before with slow cooked pulled pork which was so tasty. But sometimes, you just need something tasty in a hurry and that’s where these 15 minute pork and pineapple tacos come in.
I’ve made a couple of decisions here to make them super quick. First, I use pork mince – which is cooked (swiftly) until it’s caramelised and yummy. I also use tinned pineapple pieces – so much quicker midweek than prepping a fresh pineapple!
The result is totally moreish tacos that you’ll want to make again and again.
Pork and Pineapple Tacos – The Ingredients
- Onion and garlic– to start off the mince cooking with plenty of flavour.
- Pork mince – try to get a good quality one – mince with a high water content won’t caramelise as well.
- Smoked paprika, ground coriander, hot chilli powder – the spices for the pork. I think this dish can take plenty of heat because of the sweetness of the pineapple (and the honey we add), so feel free to add extra if you like it spicy.
- Honey – just adds a little sweetness to the pork and aids the caramelisation.
- Taco wraps, soured cream, avocado, tinned pineapple– these are your toppings. You can, of course, use fresh pineapple but tinned pineapple makes this really quick and easy.
More delicious Mexican recipes:
- One Pot Mexican Bean Stew
- Tomato and Coriander Mexican Soup with Nachos
- Smoky Halloumi Fajitas
- Chilli Pie
- Slow Cooker Pulled Chicken Burritos
- The Best Nachos and Dips
- Roasted Vegetable Quesadillas
Get the cook books:
15 Minute Pork and Pineapple Tacos
November 24, 2024Quick and easy pork and pineapple tacos with avocado and soured cream
Ingredients
- 1 tablespoon vegetable oil
- 1 onion
- 3 garlic cloves
- 500 g pork mince
- 2 teaspoons smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon hot chilli powder
- 1 teaspoon honey
- 10 taco wraps
- 10 teaspoons soured cream
- 2 avocados
- 225 g tinned pineapple (in water)
- 10 g fresh coriander
Instructions
- Peel and finely chop the onion and garlic.
- Heat the oil in a large pan over a medium heat. Add the garlic and onion and cook for a minute, then add the pork mince. Cook until starting to brown, then add the smoked paprika, ground coriander and chilli powder. Turn the heat up to high and cook, stirring regularly, until you begin to get golden crispy bits of pork. Drizzle in the honey, stir, then remove from the heat.
- Meanwhile, peel and finely chop the avocado. Drain the pineapple.
- Put the taco wraps in the microwave for 30 seconds.
- Spread a teaspoon of soured cream over each wrap. Top with avocado, then pork, then pineapple. Sprinkle each one with a pinch of fresh coriander. Enjoy!
Video
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