Wash and dry produce.

Halve, peel, and thinly slice onion; mince a few slices until you have 1 TBSP (2 TBSP for 4 servings). Drain pineapple. Dice tomato into ½-inch pieces. Mince jalapeño, removing ribs and seeds for less heat if desired.

Pat steak* dry with paper towels and thinly slice against the grain.

Heat a drizzle of oil in a large pan over medium-high heat. Add steak, sliced onion, and Mexican Spice Blend to pan; season with salt and pepper. Cook, stirring occasionally, until onion is softened and steak is cooked to desired doneness, 3-6 minutes.

Meanwhile, in a small bowl, combine drained pineapple, tomato, minced onion, vinegar, and as much jalapeño as you like. Season with salt and pepper to taste.

Wrap tortillas in damp paper towels and microwave until warmed through, 30 seconds.

Divide tortillas between plates and fill with steak mixture and salsa (draining first). Top tacos with sour cream. Serve.