Blended Al Pastor Tacos with Pineapple Jalapeño Slaw

Ingredients:

• 8 oz white button mushrooms
• 1/2 lb Swift Ground Pork
• 2 Tbsp pineapple juice
• 1/2 Tbsp chili powder
• 1/2 Tbsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp fine sea salt (or more to taste)
• 1/4 tsp chipotle chile powder
• 1/4 tsp ground oregano
• 1/4 tsp ground black pepper
• 8 corn tortillas (small, warmed)
• 4 C shredded cabbage (thinly)
• 2 green onions (sliced)
• 1/2 C diced pineapple
• 1 Tbsp chopped fresh cilantro
• 1 Tbsp pickled jalapeños (diced)
• 1 Tbsp fresh lime juice
• 1 Tbsp pineapple juice
• 1/4 tsp fine sea salt (or to taste)

Directions:

1. Add the mushrooms to a food processor. Pulse in 10 second intervals until the mushrooms are finely chopped into pieces of similar size.
2. Heat a large skillet over medium-high. Add the mushrooms and cook until they just begin to soften, 2 minutes. Add the pork. Continue to cook for 7 to 10 minutes, until the meat is no longer pink and cooked completely through. Turn off the heat. All liquid should evaporate. If it doesn’t, drain the blend.
3. Stir in the pineapple juice, chili powder, cumin, garlic powder, paprika, salt, chipotle chili powder, oregano, and black pepper. Return the heat to medium and cook for 1 more minute, stirring often.
4. To make the slaw, stir together all ingredients in a large bowl.
5. For each taco, top a warm tortilla with the al pastor mushroom and pork blend. Top with some slaw before serving