Pineapple Express Recipe

Cook chorizo

Heat a large nonstick skillet over medium heat. Add 1 tablespoon vegetable oil and let it warm for 30 seconds. Add the chorizo (remove from casings if needed) and break it up with a spatula. Cook, stirring and scraping the browned bits, until fully cooked and slightly crisp at the edges, about 8–10 minutes. Season with 1/2 teaspoon kosher salt, taste and adjust if necessary. Transfer cooked chorizo to a plate lined with paper towel to drain excess fat.

Keep the skillet on low heat to warm tortillas later or wipe clean if you prefer to use another pan for warming.

Make quick pickle brine

In a small saucepan combine 1/4 cup white vinegar, 1/4 cup water, 1 tablespoon granulated sugar and 1/2 teaspoon kosher salt. Bring to a gentle simmer over medium heat, stirring until sugar dissolves, about 2 minutes. Remove from heat and let cool for 2 minutes.

Pickle pineapple

Place 1 cup diced pineapple and 1/4 cup finely diced red onion in a heatproof bowl or jar. Pour the warm vinegar brine over the pineapple and onion so they are mostly submerged. Let sit at room temperature for 15–20 minutes to pickle and slightly soften. (For stronger pickling, refrigerate for 1 hour.)

Finish salsa

After pickling, add 1 minced jalapeño (seeded if you prefer milder heat) and 2 tablespoons chopped cilantro to the pineapple mixture. Stir to combine. Taste and adjust salt if needed. Keep refrigerated until assembly; bring to near room temperature before serving for best flavor contrast.

Make slaw

In a mixing bowl combine 3 cups very thinly sliced green cabbage, 2 tablespoons fresh lime juice, 2 tablespoons mayonnaise, 1 teaspoon apple cider vinegar, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss vigorously until cabbage is evenly coated and slightly wilted. Let sit for 10 minutes to meld flavors. Adjust seasoning to taste.

Warm tortillas

Heat a dry cast-iron skillet or griddle over medium-high heat. Warm tortillas in batches for about 20–30 seconds per side until pliable and lightly charred in spots. Wrap warmed tortillas in a clean kitchen towel to keep warm.

Assemble tacos

Place a warm corn tortilla on a plate. Spoon about 2 tablespoons (roughly 1/4 cup) cooked chorizo onto the center of the tortilla. Top with a small handful (about 1/4 cup) of shaved cabbage slaw, then 1–2 tablespoons of pickled pineapple salsa. Sprinkle with a few cilantro leaves and a tablespoon of crumbled queso fresco or cotija if using. Repeat to make 8 tacos.

Serve immediately with lime wedges on the side for squeezing over the tacos.