Pork & Cabbage Tacos

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut out and discard the cabbage core; thinly slice the leaves. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Small dice the pineapple. Peel and finely chop the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Finely chop the pepper. Thoroughly wash your hands and cutting board immediately after handling the pepper.

In a large bowl, combine the cabbage, the juice of 2 lime wedges and a drizzle of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

While the cabbage marinates, in a medium bowl, combine the pineapple (including any juice), lime zest, the juice of the remaining lime wedges and as much of the pepper as you'd like, depending on how spicy you'd like the dish to be. Drizzle with olive oil and season with salt and pepper to taste.

While the cabbage continues to marinate, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the ground pork (removing and discarding the paper lining from the bottom) and season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until browned and cooked through. Carefully drain off and discard any drippings from the pan. Add the garlic, tomato paste, white bottoms of the scallions and all but a pinch of the spice blend. Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until fragrant. Add 1/2 cup of water and cook, stirring frequently, 1 to 2 minutes, or until thickened and saucy. Turn off the heat. Season with salt and pepper to taste.

While the pork cooks, stack the tortillas on a large piece of aluminum foil; tightly wrap the foil around the tortillas. Carefully place directly onto the oven rack and warm 6 to 8 minutes, or until heated through. Remove from the oven and carefully unwrap; transfer to a clean, dry work surface.

Divide the marinated cabbage between the warmed tortillas; top with the filling. Garnish with the cheese and green tops of the scallions. Divide between 2 dishes. Divide the salsa between 2 separate dishes and garnish with the remaining spice blend; serve on the side. Enjoy!