Ingredients
1habañero pepper,seeded, minced
¼cupred onion,minced
2tbspcilantro,minced
1lime,juice only
½tspsalt
2large avocados,ripe
½tbspolive oil
12ozSPAM,(1 container), sliced into matchsticks
2cupsfresh pineapple,chopped
1red pepper,sliced into matchsticks
½green cabbage head,(about 2 cups), shredded
4ozqueso fresco,crumbled
1cupsour cream
fresh cilantro,garnish
12small flour tortillas
Preparation
In a medium bowl, combine the minced habañero, red onion, cilantro, lime juice, and salt. Mash together with a fork.
Add in the ripe avocados and mash until the guacamole comes together. *
In a large skillet over medium-high heat, add the olive oil and SPAM strips. Cook for about 10 minutes, until strips start to get crispy and browned, stirring occasionally.
Remove strips from the skillet and add the pineapple and red peppers. Continue to cook for another 6 to 8 minutes until red peppers soften slightly and the pineapple starts to turn tan in spots.
Add strips back to skillet and toss to combine. Keep warm until serving.
Warm the tortillas by wrapping them in damp paper towels and microwaving them for 10 seconds. Then, add a smear of sour cream and/or guacamole to each tortilla.
Top with a handful of shredded cabbage, 2 to 3 strips of crispy SPAM, and seared pineapple and red pepper.
Garnish the taco with queso fresco and cilantro. Serve while warm, and enjoy!
