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🔪 Prep the Ingredients

Cook the Pork and Chorizo:

Pat the pork cubes dry. In a bowl, toss with 1 tbsp vegetable oil, chili powder, garlic powder, cumin, smoked paprika, salt, and pepper.

Heat a large skillet over medium-high heat with 1 tbsp vegetable oil. Add the pork and cook for 8–10 minutes, stirring occasionally, until crispy and golden.

In the same skillet, add the chorizo and cook for 5–6 minutes, breaking it up with a spoon, until fully cooked and slightly crispy. Mix the pork back in and set aside.

Make the Creamy Sauce:

In a small bowl, whisk together mayonnaise, sour cream, lime juice, garlic, chili powder, and salt. Set aside.

Prep the Toppings:

Dice the pineapple, tomatoes, and red onion. Mix them together with a pinch of salt and set aside.

🔥 Assemble the Tacos:

Heat a skillet or griddle over medium heat. Warm the tortillas for 30 seconds per side.

Place a small amount of shredded cheese on each tortilla, then top with the pork-chorizo mixture, pineapple-tomato mixture, and a drizzle of creamy sauce.

Sprinkle with fresh cilantro.

🍴 Serve It Like This:

Arrange the tacos on a cutting board or platter.

Serve with extra creamy sauce on the side and lime wedges for squeezing.

Pair with Mexican street corn or a refreshing agua fresca 🌽🥤

🔥 Pro Tips:

For extra flavor, grill the pineapple chunks lightly before dicing.

Add a pinch of cayenne to the creamy sauce for a spicier kick.