Pineapple and Pork Tacos w/ Avocado Crema

This one is GREAT. Loved it.

PORK AND PINEAPPLE

2 tsp sugar

2 tsp ground cumin

1/2 tsp ground coriander

1/4 tsp ground cinnamon

1/4 tsp ground red pepper

1/4 tsp salt

12 oz pork tenderloin, trimmed and cut into 1/2" cubes

1 TBSP olive oil

1/4 fresh pineapple, cored and sliced crosswise

2 TBSP chopped fresh cilantro

12 corn tortillas, 6" diameter, warmed per package directions

AVOCADO CREMA

1 avocado, mashed

2 TBSP fat free sour cream

2 TBSP freshly squeezed lime juice

1/8 tsp salt

To prepare the pork and pineapple: In a cup mix the sugar, cumin, coriander, cinnamon, pepper and salt. Mix half of the spices with the pork, then toss with the oil. Mix the remaining spices with the pineapple. Let stand at room temp for 15 min while preparing the avocado crema.
To prepare the avocado crema: Whisk the avocado with the sour cream, lime juice, and salt in a small bowl. Press a piece of plastic wrap directly onto the surface to keep the crema fresh looking (or use the avocado seed).
Coat a large nonstick skillet with olive oil spray. Add the pork and cook over med high heat turning once or twice, for 8 min or until browned and cooked through. Add the cilantro and toss to combine. Transfer to a clean plate and cover loosely to keep warm.
Add the pineapple to the pan and cook, turning once or twice, for 3-4 min or until golden. Remove from heat.
To assemble each serving, place 3 tortillas on a plate. Divide 1/4 of the pork and pineapple between each tortilla. Top with the cream and roll up.