Carb Smart Zesty Pork Taco Salad
with Lime Jalapeño Crema- Egg
- Mustard
- Milk
- Sulphites
- Sesame
- Milk
- May contain traces of allergens
- Crustaceans
- Fish
- Gluten
- Mustard
- Tree nuts
- Soy
- Sulphites
- Wheat
- Peanuts
Taco salad is a quick and easy way to get a flavourful and protein packed meal in at midday! Paired with all of your favourite taco toppings and a delicious jalapeño lime crema for a little zing. Ingredients: Ground pork • Baby tomatoes • Tortilla chips (whole grain corn, white corn, corn masa flour, water, vegetable oil, salt, calcium hydroxide) • Limes • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Jalapeno pepper • Enchilada spice blend (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) (sulphites).
Ingredients
85 g
Tortilla Chips
(May be present: Sesame, Milk)
1 unit(s)
Jalapeño
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May be present: Sesame, Milk, Crustaceans, Fish, Gluten, Mustard, Tree nuts, Soy, Sulphites, Wheat)
43 mL
Sour Cream
(Contains: Milk May be present: Milk)
56 g
Spring Mix
8 g
Enchilada Spice Blend
(Contains: Sulphites May be present: Sesame, Milk, Mustard, Tree nuts, Soy, Wheat, Peanuts)
113 g
Baby Tomatoes
1 unit(s)
Lime
250 g
Ground Pork
½ cup
Cheddar Cheese, shredded
(Contains: Milk)
Not included in your delivery
tsp
Salt*
tsp
Pepper*
tbsp
Oil*
Nutrition Values
Cooking Steps
- Halve tomatoes.
- Zest, then. juice lime.
- Core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
- Add mayo, sour cream, 1 tbsp jalapeño, 1/2 tsp lime zest and 2 tsp lime juice to a small bowl. (NOTE: Reference heat guide). Season with salt and pepper, then stir to combine.
- Add tortilla chips and 1/2 tbsp oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.
- Bake in the middle of the oven until chips are lightly toasted, 1-2 min.
- Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil, then pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** [Carefully drain and discard excess fat. Add Enchilada spice, remaining lime zest and jalapenos. Cook, stirring often, until fragrant, 1 min. Season with salt and pepper.
- Add remaining lime juice, 1 tbsp oil and 1/8 tsp sugar to a large bowl. Season with salt and pepper, then whisk to combine. Add spring mix and tomatoes, then toss to combine.
- Using yor hands, lightly crush the tortilla chips.
- Add tortilla chips and half the cheese to the same large bowl, then toss to combine.
- Divide salad between plates, then top with pork. Dollop jalapeño lime crema over top, then sprinkle over remaining cheese.
