This recipe is an awesome twist on tacos! It’s especially delicious during the warmer months, with fresh pineapple! You can easily turn up the heat a little in this recipe by adding more chili powder and being more generous with the jalapeño in the fresh pineapple salsa. However, you can also dial it down by reducing the amount of both.

Use corn or flour tortillas OR, opt for a grain/gluten free taco shell OR you could even just make a taco bowl out of it (especially a good option if you are following a low carb/keto protocol).

INGREDIENTS

Ground Pork

• 1 lb ground pork, pasture raised
• 2 tsp chili powder
• 1 ½ tsp cumin
• 1 ½ oregano
• 1 tsp garlic powder
• ½ tsp pink Himalayan or sea salt
• Pinch of ground pepper
• ¼ cup bone broth (chicken or beef are fine, here’s a link to ingredients for that on our website!)
• 1.5-2 Tbsp fresh squeezed lime

Pineapple Salsa

• 2 cups fresh pineapple, diced
• 1 small jalapeno, seeds removed and diced
• ½ small red onion, diced
• 1/3 cup fresh cilantro, chopped
• 1.5 -2 Tbsp fresh squeezed lime
• Pink Himalayan or sea salt, to taste

Other optional ingredients

• Tiny street taco corn or flour tortillas
• Shredded cheese

DIRECTIONS

Combine all the pineapple salsa ingredients together in a medium sized bowl. Refrigerate until tacos are ready.

Brown the ground pork in a skillet (ground pork should be cooked to 160°F).

Once the pork is done, turn the heat to low and add the lime juice, broth, chili powder, cumin, oregano, garlic powder, salt and pepper. Stir well and simmer for a few minutes until the liquid reduces.

Heat your taco shells in a skillet or on a grill; about 30 seconds on each side. Add the taco meat, top with pineapple salsa, and enjoy! *Add cheese, extra cilantro, etc. as desired.