Ingredients
Scale
- 1 lb ground pork sausage
- 1 tsp sea salt, divided
- 1/4 tsp black pepper
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp onion powder
- 1 cup steamed corn
- 2 oz cojito cheese
- 1 cup pineapple, cut into small chunks
- 1/2 cup avocado, cut into small chunks
- 3 tbsp cilantro, chopped
- 1 tbsp olive oil
- 1 tbsp lime juice
- 6 eggs
- 6 6″ flour tortillas
- 1/2 cup sour cream
Instructions
- Put pork sausage in a large bowl, add 1/2 tsp sea salt, black pepper, chili powder, cumin and onion powder, mix
- Heat large skillet over medium heat, add pork
- Cook, breaking it up with a wooden spoon, until browned and cooked through
- Remove cooked pork from skillet, set aside, do not discard grease
- Place skillet back on the stove top, reduce heat to medium-low
- Add steamed corn to the skillet, cook for 3-5 minutes until corn starts to brown
- Remove skillet from heat, put corn in a small bowl
- Add cotija cheese and 1/4 tsp sea salt to corn, mix, set aside
- In another bowl, combine the pineapple, avocado, 2 tbsp cilantro, olive oil, lime juice and 1/4 tsp sea salt, set aside
- Return skillet to stovetop, cook eggs 2-3 at a time over medium-low heat until the white is cooked and the yolk is set, but runny*
- Assemble the tacos, spread a thin layer of sour cream on each flour tortilla**, top with 1/6 of the pork, corn cotija mixture, pineapple salsa and an egg, sprinkle with remaining 1 tbsp chopped cilantro
Notes
*If you do not like your eggs running, cook them for longer until the full yolk is cooked through
**If you like you can warm the tortillas in the microwave – cover with a wet paper towel and microwave 30 seconds.