Ingredients

• 1 (18-count) package ORTEGA® Yellow Corn Taco Shells
• 1 cup diced tomatoes
• 1/4 cup ORTEGA® Thick and Smooth Mild Taco Sauce
• 2 cups mixed baby greens
• ¼ cup cilantro, torn
• Lime wedges, for serving
• 3 cups shredded rotisserie chicken
• 1 (4-ounce) can ORTEGA® Hot Diced Green Chiles
• 4 scallions, thinly sliced
• 2 tablespoons vegetable oil
• 1 whole (1 ½-pound) pork tenderloin, cut into 1-inch chunks
• Kosher salt and freshly ground black pepper
• 1/4 cup drained ORTEGA® Sliced Jalapeños, chopped
• 1 1/2 cups diced fresh pineapple

Instructions

1. Remove Taco Shells from plastic container. Bake shells in preheated 350 degree Fahrenheit oven 3 to 4 minutes or microwave on HIGH 40 to 60 seconds.
2. Mix the tomatoes with the taco sauce in a medium serving bowl. Toss the greens and cilantro in another serving bowl. Put the taco shells on a serving platter with the lime wedges.
3. Toss the chicken, chiles, and scallions in a saucepan over medium heat until heated through, about 5 minutes. Transfer to a serving bowl.
4. Heat the oil in a large skillet over medium-high heat. Season the pork with salt and pepper. Add to the hot oil and sear, stirring occasionally, until lightly browned, about 3 minutes. Add the pickled jalapeños and pineapple. Cook, stirring, until the pork is just cooked through, about 7 minutes. Transfer to a serving dish.
5. Set up a DIY taco bar: line up the taco shells, chicken mixture, pork mixture, tomato salsa, and greens. Instruct guests to assemble their own tacos.