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Ground Pork Tacos with Pineapple Salsa

Ground Pork Tacos with Pineapple Salsa

Crispy seasoned ground pork meets a bright, tangy pineapple salsa in these easy weeknight tacos. Ready in just 20 minutes with simple pantry spices and fresh ingredients — no store-bought seasoning packet needed.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8

Ingredients
  

For the Taco Meat:

  • 1 lb Ground pork Not pork sausage
  • ¼ cup Chicken or beef broth Or water/orange juice
  • 1 ½ tbsp Lime juice Freshly squeezed preferred
  • 1 tsp Chili powder
  • 1 tsp Ground cumin
  • ½ tsp Dried oregano
  • ½ tsp Garlic powder
  • ½ tsp Salt Or to taste
  • ¼ tsp Black pepper
  • 1 tbsp Olive oil For cooking

For the Pineapple Salsa:

  • 1 ½ cups Fresh pineapple Diced: canned tidbits work too
  • ¼ Red onion Finely diced
  • 1 Jalapeño Seeded for less heat
  • 2 tbsp Lime juice Freshly squeezed
  • ¼ cup Fresh cilantro Chopped
  • 1 pinch Salt To taste

For Assembly:

  • 8 Small flour or corn tortillas Warmed
  • ¼ cup Cotija cheese Crumbled: feta works as substitute
  • Lime wedges For serving

Instructions
 

  • Group 1: Make the Pineapple Salsa
    1. Dice the pineapple, red onion, jalapeño, and cilantro and add them all to a mixing bowl.
    2. Squeeze in the lime juice, add a pinch of salt, and stir to combine.
    3. Cover and refrigerate until ready to serve.
    Group 2: Cook the Taco Meat
    4. Heat olive oil in a large skillet over medium-high heat.
    5. Add the ground pork and begin breaking it into chunks with a wooden spoon or spatula.
    6. Let the pork cook undisturbed for about 5 minutes to develop a crispy, browned crust, then stir and continue breaking it apart.
    7. Cook until no pink remains and the internal temperature reaches 160°F.
    8. Reduce heat to low. Add the broth, lime juice, chilli powder, cumin, oregano, garlic powder, salt, and pepper.
    9. Stir well to coat the meat evenly and simmer for 2–3 minutes until the liquid reduces and the filling thickens.
    Group 3: Assemble
    10. Warm tortillas over a gas flame or in a dry skillet for about 30 seconds per side.
    11. Spoon the pork filling onto each tortilla.
    12. Top with pineapple salsa and crumbled cotija cheese.
    13. Finish with a squeeze of fresh lime and any additional toppings you like. Serve immediately.

Notes

  • For extra crispy pork: After the liquid reduces, let the meat sit in the pan on low heat for an extra 1–2 minutes without stirring for added crunch.
  • Make it gluten-free: Swap flour tortillas for corn tortillas.
  • Storage: Store taco meat in an airtight container in the fridge for 4–5 days or freeze for up to 3 months. Store salsa separately for up to 3 days.
  • Reheating: Add a small splash of water or lime juice when reheating the meat to restore moisture.
  • Serving ideas: Skip the tortillas and serve over rice, in lettuce cups, or as a taco salad bowl.
 
Nutrition (Per Serving — 2 tacos)
  • Calories: ~480 kcal
  • Protein: 28g
  • Fat: 22g
  • Carbohydrates: 38g
  • Fiber: 3g
  • Sugar: 8g
  • Sodium: 540mg
Keyword 20 minute dinner, easy taco recipe, easy weeknight dinner, ground pork tacos, pineapple salsa, pork tacos