Carb Smart Fiesta Pork Salad
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Carb Smart Fiesta Pork Salad

Carb Smart Fiesta Pork Salad

with Charred Corn Salsa and Chipotle Crema

Sweet, spicy and tangy flavours hold court in this recipe! Ground pork is sautéed in smoky Tex-Mex paste, then tossed over fresh spring mix studded with charred corn and tomato salsa. Chipotle crema brings a welcome brightness!

Carb Smart

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

Preparation Time25 minutes
Cooking Time


serving amount

250 g

Ground Pork

42.5 g

Tortilla Chips

113 g

Spring Mix

113 g

Corn Kernels

1 unit(s)


1 unit(s)

Red Onion

1 unit(s)

Green Onion

1 unit(s)


3 tbsp

Sour Cream

(Contains Milk)

2 tbsp

Chipotle Sauce

(Contains Egg, Milk, Mustard, Soy)

1 tbsp

Ginger-Garlic Puree

(Contains Mustard)

1 tbsp

Rice Vinegar

(Contains Sulphites)

Not included in your delivery

¼ tsp


1.5 tbsp


¼ tsp


¼ tsp



Nutrition Values

Calories720 kcal
Fat45 g
Saturated Fat12 g
Carbohydrate49 g
Sugar16 g
Dietary Fiber6 g
Protein31 g
Cholesterol90 mg
Sodium1180 mg
Trans Fat0.3 g
Potassium1250 mg
Calcium150 mg
Iron3.25 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.


Large Bowl
Measuring Spoons
Baking Sheet
Medium Bowl
Large Non-Stick Pan
Small Bowl



Before starting, preheat the broiler to high. Wash and dry all produce. Peel, then cut red onion into 1/4-inch pieces.Zest, then juice lime.Cut tomato into 1/2-inch pieces.Thinly slice green onion.Add vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then stir to combine. (NOTE: This is your dressing.)

Char veggies

Add corn, red onions and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat. Broil in the middle of the oven, stirring halfway through, until lightly charred, 6-7 min.Transfer charred veggies to a medium bowl.

Cook pork

Meanwhile, heat a large non-stick pan over medium-high heat.When hot, add pork to the dry pan. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Add Tex-Mex paste and 2 tbsp (4 tbsp) water. Cook, stirring frequently, until fragrant, 30 sec.Season with salt and pepper.

Make salsa and crema

Meanwhile, add tomatoes, half the green onions and 2 tsp (4 tsp) lime juice to the medium bowl with charred veggies. Season with salt and pepper, then stir to combine.Add chipotle sauce, sour cream and lime zest to a small bowl. Season with salt and pepper, then stir to combine.

Finish and serve

Cut a corner of the pack of tortilla chips. Lightly crush half the chips (all for 4 ppl).Add spring mix to the large bowl with dressing. Toss to coat.Divide salad between plates.Top with pork, corn salsa and crushed chips.Dollop with chipotle crema and sprinkle remaining green onions over top.

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