• Wash and dry produce. • Halve, core, and thinly slice green pepper into strips. Quarter lime. Roughly chop cilantro. Drain pineapple.

• Drizzle oil in a hot large pan. Add pulled pork*, green pepper, and Southwest Spice Blend; cook, breaking up meat into pieces, until pork is warmed through and green pepper is slightly softened, 4-6 minutes. • Add half the Tex-Mex paste (all for 4) and a splash of water; stir until mixture is combined and creates saucy pork. Remove from heat. (For 4, cook in batches, wiping out pan and adding a drizzle of oil between batches.) TIP: While the pork cooks, move on to Step 3.

• Divide guacamole between two serving bowls (four serving bowls for 4). Stir in a squeeze of lime (big squeeze for 4), a pinch of cilantro, salt, and pepper. TIP: You can plate chips and guac at this point! • In a small microwave-safe bowl, mix drained pineapple, ¼ tsp sugar (½ tsp for 4), and juice from one lime wedge (two wedges for 4). Microwave for 30 seconds. • Drain any liquid from pineapple mixture and stir in pico de gallo (draining first) and a pinch of cilantro.

• Wrap tortillas in damp paper towels; microwave for 30 seconds. • Fill tortillas with pulled pork and pepper mixture. Using a slotted spoon, top with pineapple salsa. Garnish with remaining cilantro and dollop with sour cream. Drizzle with as much hot sauce as you like. • Serve tacos with tortilla chips, cantina guacamole, and any remaining lime wedges on the side. ***Pulled Pork is fully cooked when internal temperature reaches 160°.***