Caribbean-Inspired Pork Tacos
with Pineapple Cabbage Slaw and Cilantro Crema
Jerk spiced pork will leave you salivating for more! From the fresh pineapple slaw to the cilantro crema, mix and match your favourite toppings!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Pork
6 unit
Flour Tortillas
(Contains Gluten)
95 g
Pineapple
2 unit
Green Onion
113 g
Green Cabbage, shredded
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
56 g
Onion, chopped
1 tbsp
Jerk Spice Blend
7 g
Cilantro
1 unit
Chicken Broth Concentrate
1 unit
Lime
1 unit
Jalapeño
56 g
Carrot, julienned
Not included in your delivery
½ tsp
Sugar*
¼ tsp
Salt and Pepper*
2.5 tbsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce.
Heat Guide for Step 2 (dbl for 4 ppl): 1/2 tbsp mild, 1 tbsp medium, 1 1/2 tbsp spicy and 2 tbsp extra-spicy!
Thinly slice green onions. Cut pineapple into 1/2-inch pieces. Zest, then juice lime. Roughly chop cilantro. Core, then finely chop jalapeño, removing seeds for less heat. (NOTE: We suggest using gloves when prepping jalapeño!)
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chopped onions and pork. Cook, breaking pork up into smaller pieces, until no pink remains and golden-brown, 5-6 min.** Add Jerk Spice Blend, broth concentrate and 1 tbsp jalapeño. (NOTE: Reference Heat Guide.) Cook until fragrant, 1 min. Remove from heat, then season with salt and pepper.
Whisk together 1 tbsp lime juice, 1/2 tsp sugar and 2 tbsp oil (dbl all for 4 ppl) in a large bowl. Add cabbage, pineapple, green onions, carrots and half the cilantro. Season with salt and pepper, then toss to combine. Set aside.
Stir together lime zest, mayo, 1/2 tbsp water (dbl for 4 ppl) and remaining cilantro in a small bowl. Set aside.
Wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. (NOTE: You can skip this step if you don't want to warm the tortillas!)
Divide the pork filling between tortillas. Top with half the slaw and drizzle cilantro crema over top. Serve remaining slaw on the side.
