RAGIN' CAJUN PORK BELLY AND PINEAPPLE TACOS WITH PICKLED ONIONS AND ALL THE FIXIN’S - Dish off the B

Ingredients

• ¾ cup cider vinegar
• ½ cup water
• ¼ cup sugar
• 1 teaspoon salt
• 1 large red onion, thinly sliced and slices cut into half moons
• 1-pint grape tomatoes, quartered
• 1 medium size sweet onion, chopped
• 1 jalapeno, minced (seeds included)
• ½ cup fresh cilantro, chopped
• 1 teaspoon cumin
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons fresh lime juice (about 2 large limes)
• 1 cup sour cream
• 1 cup heavy cream
• 3-4 tablespoons olive oil
• 1-pound pork belly, cut into ½” – ¾” strips
• 3 tablespoons Dish off the Block Ragin’ Cajun Spice Blend, divided
• 2 cups fresh pineapple, cut into 1” chunks (if very juicy or using canned, drain the pineapple and pat dry with paper towels)
• 6-8, 8” flour tortillas (or 12-15 mini tortillas)
• ½ cup red cabbage, chopped
• 1-2 avocados, cut into slices
• ½ cup cotija cheese
• ¼ cup cilantro leaves