8corn or flour taco tortillasor street taco size tortillas
1cupshredded cabbage
sour creamto serve (optional)
Instructions
In a medium-sized mixing bowl, whisk together the chili powder, ancho chili powder, cumin, salt, ground cinnamon, cayenne pepper, and garlic powder together until combined.
Stir 4 teaspoons of the olive oil into the spice mixture to make a slurry.
Toss the pieces of pork in the spice mixture until evenly coated. Cover and refrigerator for 1 hour up to overnight.
Combine the pineapple, lime juice, salt, cilantro, red onion, and jalapeños (if using) in a mixing bowl. Toss to combine.
Heat a medium-sized non-stick skillet over medium heat. Add the remaining 1 tablespoon olive oil to the pot and heat until the oil sputters when flicked with water.
Add the pork to the hot oil and cook for 8-10 minutes, stirring frequently, or until the pork is cooked through.
Toast the tortillas if desired. Assemble the tortillas with ⅛ of the pork mixture. Top with 1 tablespoon shredded coleslaw, a heaping tablespoon of the pineapple salsa, and sour cream (if using). Serve hot!
Notes
Storage Directions:
Refrigeration: Leftover taco ingredients keep best stored separately in airtight containers in the refrigerator for 3-4 days.
Reheating: Reheat the pork taco meat in the microwave on medium heat for 45 second- 1 minute intervals or until heated through.
Recipe Pro-Tips:
Toasting tortillas: Warm the tortillas over a gas stovetop low flame for 30-45 seconds per side, or until just starting to char and form toasted brown spots. If you do not have a gas range, you can also toast the tortillas on a skillet over medium heat, turning them as soon as they develop the toasted brown spots.
Marinate the Pork Longer for More Flavor: The cubed pork recipe can marinate for anywhere from 1 hour to overnight. The longer that it sits in the taco seasoning rub, however, the more flavorful the pork will be.
Pork Cooking Temperature: The pork is cooked through and safe to eat when it has reached an internal temperature of 145 degrees Fahrenheit in the thickest part of the pork.