Hawaiian Spam Tacos with Pineapple

Ingredients

• 1 habañero pepper, seeded and minced
• 1/4 cup minced red onion
• 2 tablespoons minced cilantro
• 1 lime, juice only
• 1/2 teaspoon salt
• 2 large ripe avocados
• 1/2 tablespoon olive oil
• 1 container SPAM, sliced into matchsticks
• 2 cups fresh pineapple, chopped
• 1 red pepper, sliced into matchsticks
• 1/2 head of green cabbage, shredded
• 4 ounces queso fresco, crumbled
• 1 cup sour cream
• Fresh cilantro, garnish
• 12 small flour tortillas

Directions

1. In a medium bowl, stir together the minced habañero, red onion, cilantro, lime juice, and salt, then use a fork to mash everything together a bit.
2. Add the ripe avocados and mash until the guacamole pulls together. You want it creamy enough for dipping, with a few chunks still hanging around.
3. If you’re working ahead, you can make the guacamole a day in advance. Press plastic wrap directly against the top of the guacamole to help slow oxidation, then refrigerate it.
4. Set a large skillet over medium-high heat, then add the olive oil and SPAM strips. Cook, stirring now and then, until the strips are browned and beginning to crisp, about 10 minutes.
5. Take the strips out of the skillet, then add the pineapple and red peppers. Cook for another 6 to 8 minutes, until the red peppers have softened slightly and the pineapple is starting to tan in spots.
6. Return the strips to the skillet and toss everything together. Keep the filling warm until you’re ready to serve.
7. To put the tacos together, wrap the tortillas in damp paper towels and microwave them for 10 seconds to warm them. Spread each tortilla with sour cream and/or guacamole, then pile on a handful of shredded cabbage, 2 to 3 strips of crispy SPAM, and the seared pineapple and red pepper. Finish with queso fresco and cilantro, and serve while warm.