Caribbean-Inspired Pork Tacos
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Caribbean-Inspired Pork Tacos

Caribbean-Inspired Pork Tacos

with Pineapple, Slaw and Cilantro Crema

Jerk-spiced pork will leave you salivating for more! From the fresh pineapple, to the citrusy slaw and cilantro crema, mix and match your favourite toppings!

Tags:
Quick
•Spicy
Allergens:
Sulphites
•Wheat
•Soy

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 Time25 minutes
Cooking Time6 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Pork

6 unit(s)

Flour Tortillas

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

95 g

Pineapple

170 g

Coleslaw Cabbage Mix

56 g

Yellow Onion, chopped

1 tbsp

Jerk Spice Blend

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

7 g

Cilantro

1 unit(s)

Chicken Broth Concentrate

1 unit(s)

Lime

1 unit(s)

Jalapeño

1 tbsp

Soy Sauce

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

1 unit(s)

Sour Cream

56 g

Hot pepper, diced

Not included in your delivery

0.13 tsp

Salt and Pepper*

0.19 tsp

Salt*

1.5 tbsp

Oil*

½ tsp

Sugar*

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Nutrition Values

Calories730 kcal
Fat37 g
Saturated Fat11 g
Carbohydrate67 g
Sugar13 g
Dietary Fiber6 g
Protein34 g
Cholesterol80 mg
Sodium1640 mg
Trans Fat0.2 g
Potassium1000 mg
Calcium150 mg
Iron5 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 Non-Stick Pan
•Measuring Spoons
•Large Bowl
•Whisk
•Small Bowl

Cooking Steps

Prep
1

Cut pineapple into 1/2-inch pieces. Zest, then juice lime. Roughly chop cilantro. Core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)

Cook filling
2

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions, poblanos and pork. Cook, breaking up pork into smaller pieces, until pork is golden-brown and no pink remains, 5-6 min.** Add Jerk Spice Blend, soy sauce and broth concentrate. Cook, stirring often, until fragrant, 1 min. Remove the pan from heat. Season with salt and pepper, then stir to combine.

Make slaw
3

Whisk together lime juice, 1/2 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) in a large bowl. Add coleslaw cabbage mix, half the cilantro and 1 tbsp jalapeños. (NOTE: Reference heat guide.) Season with 1/8 tsp salt (dbl for 4 ppl) and pepper, then toss to combine. Set aside.

Make cilantro crema
4

Stir together lime zest, sour cream, remaining cilantro and 1/2 tbsp water (dbl for 4 ppl) in a small bowl. Set aside.

Warm tortillas
5

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!)

Finish and serve
6

Divide pork filling between tortillas. Top with pineapple and half the slaw. Dollop cilantro crema over top. Sprinkle remaining jalapenos over top, if desired. Serve remaining slaw on the side.