Zest lime, halve, and juice.

Halve and peel shallot. Cut into thin strips.

Mince garlic.

Stem poblano pepper, seed, and cut into 1/2" dice.

Cut pineapple chunks into small pieces.

In a mixing bowl, combine shallot strips with lime juice and a pinch of salt and pepper. Set aside at least 10 minutes, stirring a couple times to marinate evenly.

If using chicken breasts, pat dry and, on a separate cutting board, cut into 1" dice. If using steak strips, spread into a single layer and pat dry. Season either chicken or steak strips all over with a pinch of salt and pepper.

Place a medium non-stick pan over medium heat. Add 1 tsp. olive oil, ground pork, 1/4 tsp. salt, and chipotle seasoning to hot pan. Cook, breaking up meat, until no pink remains, 6-8 minutes.

Add garlic and cook until aromatic, 30-60 seconds.

Transfer pork to a plate. Reserve pan; no need to wipe clean.

If using ground beef or steak strips, follow same instructions, stirring occasionally (breaking up ground beef with a spoon) until no pink remains, 4-6 minutes. If using chicken breasts, follow same instructions and stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.

While pork cooks, warm tortillas.

Stack tortillas and cover with a moist paper towel. Microwave until warm, 30 seconds.

Transfer warmed tortillas immediately to a piece of foil and form a pouch to keep tortilla warm.

Return pan used to cook pork to medium-high heat. Add 1 tsp. olive oil, poblano pepper, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until softened, 3-4 minutes.

Add ground pork, tomato paste, and pineapple chunks and stir occasionally until tomato paste coats pork, 4-5 minutes.

Remove from burner and stir in 1 tsp. lime zest (reserve remaining for garnish).

Plate dish as pictured on front of card, placing filling in each tortilla and garnishing with pickled shallot (to taste), crispy jalapeños (to taste), and remaining lime zest. Bon appétit!