Pork and Coconut Tacos

Ingredients:

• 1 1/2 Tbsp coconut or canola oil
• 1/2 large yellow onion, chopped
• 2 garlic cloves, chopped
• 1 1/4 tsp ground cuminn
• 1 1/4 tsp spicy Spanish smoked paprika, plus a pinch
• 1 lb Swift ground pork
• 1 tsp kosher salt
• 1/2 tsp black pepper, freshly ground
• 1 can (5.6 oz) or 2/3 cup coconut milk
• 3 Tbsp lime juice
• 1/4 C cilantro, chopped plus additional for garnish
• 1/4 C coconut chips
• 1 medium tomato, diced
• 1 1/2 C pineapple diced
• 1 medium avocado, peeled, pitted and diced
• warm corn or flour tortillas
• shredded green cabbage

Directions:

1. In a large skillet, heat the oil until shimmering. Add the onion and garlic and cook until garlic is lightly browned, 2 minutes. Add the cumin and smoked paprika, cook 30 seconds. Stir in the pork and salt and pepper and cook, breaking up and stirring until just cooked through, about 2 minutes. Stir in the coconut milk and cook until thickened, about 6-7 minutes. Stir in 2 tablespoons lime juice and cilantro.
2. While the pork is cooking, toast the coconut chips in a small skillet over medium high heat, stirring frequently until toasted.
3. In a small bowl, combine the tomato, pineapple, avocado, remaining pinch of paprika, and the remaining tablespoon of lime juice. Season with salt to taste.
4. Serve the pork with tortillas, cabbage, pineapple salsa and additional cilantro. Top with toasted coconut.