If making the Dad Add: When dealing with habañero peppers, be very careful. They are very spicy. I recommend using gloves to help protect your hands and a separate cutting board. If you don’t do that, be sure to wash your hands immediately after to avoid any cross-contamination.
DAD ADD: Habañero Guacamole
- 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
For the tacos:
- 1/2 tablespoon olive oil
- 1 (12-ounce) container SPAM, sliced into matchsticks
- 2 cups fresh pineapple, chopped
- 1 red pepper, sliced into matchsticks
- 1/2 head of green cabbage, shredded (about 2 cups)
- 4 ounces queso fresco, crumbled
- 1 cup sour cream
- Fresh cilantro, garnish
- 12 small flour tortillas
1 Make the Dad Add: Habañero Guacamole: In a medium bowl, combine minced habañero, red onion, cilantro, lime juice, and salt. Mash together with a fork.
Add in ripe avocados and mash until the guacamole comes together. Some chunks are good, but it should be creamy and dippable.
Guacamole can be made a day in advance. To store it, place plastic wrap directly on the surface of the guacamole to slow oxidation and refrigerate.
2 Make the taco filling: In a large skillet over medium-high heat, add the olive oil and SPAM strips. Cook until strips start to get crispy and browned, about 10 minutes, stirring occasionally.
Remove strips from the skillet and add the pineapple and red peppers. Continue to cook until red peppers soften slightly and pineapple starts to turn tan in spots, another 6 to 8 minutes.
Add strips back to skillet and toss to combine. Keep warm until serving.
3 Assemble the tacos: Warm tortillas by wrapping them in damp paper towels and microwaving them for 10 seconds. Then add a smear of sour cream (and/or guacamole) to each tortilla. Top with a handful of shredded cabbage, 2 to 3 strips of crispy SPAM, and seared pineapple and red pepper. Garnish the taco with queso fresco and cilantro. Serve while warm!