Zest lime, halve, and juice.

Halve and peel shallot. Cut into thin strips.

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

While shallot marinates, cut pineapple chunks into small pieces.

Mince garlic.

Stem poblano pepper, seed, and cut into 1/2" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.

Place a medium non-stick pan over medium heat.

Add 1 tsp. olive oil, ground pork, 1/4 tsp. salt, and seasoning blend to hot pan. Stir often, breaking up meat, until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 6-8 minutes.

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

Transfer pork to a plate. Keep pan on burner and raise heat to medium-high.

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, a pinch of salt, and pineapple chunks. Stir occasionally until tomato paste coats pork, 4-5 minutes.

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

Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.

Alternatively, place a medium non-stick pan over medium-high heat. Add tortillas, one at a time, to hot, dry pan. Heat undisturbed, 30-45 seconds per side. Remove from pan.

Plate dish as pictured on front of card, filling tortillas with filling and garnishing with marinated shallot (to taste), crispy jalapeños (to taste), and remaining lime zest (to taste). Bon appétit!