Adobo Pork Tacos
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Adobo Pork Tacos

Adobo Pork Tacos

with DIY Tomatillo Cilantro Salsa

Taco night just got an upgrade with this tomatillo-avocado salsa with cilantro and Mexican inspired pork adobo! We couldn't decide what we liked more... so we've added both to this dish, wrapped in a crisp flour tortilla!

Allergens:
Wheat
•Sulphites
•Milk

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

340 g

Pork Tenderloin

6 unit(s)

Flour Tortillas

(Contains Wheat, Sulphites May contain Tree nuts, Egg, Milk, Sesame, Soy)

2 unit(s)

Tomato

1 unit(s)

Avocado

1 unit(s)

Lime

6 unit(s)

Garlic, cloves

¼ cup

Feta Cheese, crumbled

(Contains Milk)

1 tbsp

Mexican Seasoning

(May contain Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy)

7 g

Cilantro

2 unit(s)

Shallot

2 tbsp

White Wine Vinegar

(Contains Sulphites)

Not included in your delivery

½ tsp

Salt*

1 tbsp

Oil*

1.5 tsp

Sugar*

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Nutrition Values

Calories770 kcal
Fat29 g
Saturated Fat6 g
Carbohydrate79 g
Sugar17 g
Dietary Fiber12 g
Protein52 g
Cholesterol95 mg
Sodium1480 mg
Trans Fat0 g
Potassium1900 mg
Calcium250 mg
Iron7.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Zester
•Large Bowl
•Large Non-Stick Pan

Cooking Steps

1 MARINATE PORK
1

Wash and dry all produce.* Peel, then mince or grate garlic. Zest, then juice half the lime. Cut remaining lime into wedges. Pat pork dry with paper towel, then cut into 1/2-inch rounds. In a large bowl, add pork, lime zest, Mexican seasoning, half the garlic and half the lime juice. Season with pepper. Toss to coat and set aside.

2 PREP
2

Peel, then cut shallot(s) into 1/4-inch slices. Roughly chop cilantro. Finely chop tomatillo. Peel, pit, then cut avocado into bite-sized pieces.

3 MAKE  SALSA
3

In a small bowl, add avocado, tomatillo, half the cilantro, remaining lime juice, 1/4 tsp garlic (dbl for 4 ppl) and 1/2 tsp sugar (dbl for 4 ppl). Season with salt and pepper. Stir together. Set aside.

4 PICKLE SHALLOTS
4

Heat a small pot over medium heat. When pot is hot, add shallots, 1 tbsp vinegar (dbl for 4 ppl), 1/4 cup water (dbl for 4 ppl), 1 tsp sugar (dbl for 4 ppl) and 1/2 tsp salt (dbl for 4 ppl). Cook, stirring occasionally, until tender-crisp, 3-4 min. To another small bowl, add pickled shallots, along with liquid. Set aside, in the fridge, to cool. 

5 COOK ADOBO PORK
5

Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then pork. Sear, until golden-brown and cooked through, 2-3 min per side. (TIP: Cook to a min. internal temp. of 71°C/160°F.**)

6 FINISH AND SERVE
6

Divide tortillas between plates. Top with pork, pickled shallots and salsa. Crumble feta and sprinkle remaining cilantro over top. Squeeze over a lime wedge, if desired.

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