Charred Corn and Jalapeno Pork Tacos
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Charred Corn and Jalapeno Pork Tacos

Charred Corn and Jalapeno Pork Tacos

with Lime Crema and Cheddar

Charred corn, jalapenos and chipotle sauce add layers of delicious, spicy smokiness to these pork tacos. A sprinkling of cheddar and a refreshing crunch from pickled cabbage provides some respite from the mild heat!

Tags:
Spicy
Quick
Allergens:
Sulphites
Wheat
Mustard
Egg
Milk
Soy

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
DifficultyMedium

Ingredients

serving amount

250 g

Ground Pork

6 unit

Flour Tortillas

(Contains Sulphites, Wheat)

1 unit

Jalapeño

113 g

Corn Kernels

1 unit

Lime

7 g

Cilantro

113 g

Red Cabbage, shredded

1 tbsp

Ginger-Garlic Puree

(Contains Mustard)

4 tbsp

Chipotle Sauce

(Contains Egg, Milk, Mustard, Soy)

½ cup

Cheddar Cheese, shredded

(Contains Milk)

3 tbsp

Sour Cream

(Contains Milk)

Not included in your delivery

2.33 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

¼ tsp

Sugar*

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Nutrition Values

Calories1060 kcal
Fat66 g
Saturated Fat22 g
Carbohydrate74 g
Sugar17 g
Dietary Fiber6 g
Protein42 g
Cholesterol105 mg
Sodium1650 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

Baking Sheet
Paper Towel
Measuring Spoons
Large Non-Stick Pan
Whisk
Zester
Medium Bowl
Small Bowl

Instructions

Char corn and jalapeño
1

Before starting, preheat the broiler to high.Wash and dry all produce. Quarter jalapeño lengthwise, then core. (TIP: We suggest using gloves when prepping jalapeños!)Add corn to an unlined baking sheet, then pat dry with paper towels.Add jalapeños next to corn. Drizzle 1 tsp (2 tsp) oil over jalapeños, then spread over both sides. Season with a pinch of salt.Broil in the top of the oven, flipping jalapeños and tossing corn halfway through, until dark brown in spots, 5-6 min.When done, transfer jalapeños to a cutting board to cool.

Prep and make slaw
2

Meanwhile, roughly chop cilantro.Zest, then juice lime.Add half the lime zest, 2 tsp (4 tsp) lime juice, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a medium bowl. Season with salt and pepper, to taste, then whisk to combine.Add cabbage and cilantro to the bowl, then toss to combine. Set aside.

Cook pork and make lime crema
3

Heat a large non-stick pan over medium-high heat. Meanwhile, add sour cream, remaining lime zest, 1/2 tsp (1 tsp) lime juice and a pinch of sugar to a small bowl. Season with salt and pepper, to taste, then stir to combine.When the pan is hot, add 1 tbsp (2 tbsp) oil, then pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.Add Tex-Mex paste to the pan. Cook, stirring often, until pork is coated, 1 min.

Warm tortillas and chop jalapenos
4

While pork cooks, wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm the tortillas!) Roughly chop jalapeños.

Finish pork filling
5

Add jalapeños and corn to the pan with pork. Cook, stirring often, until mixture is combined, 1 min.Remove the pan from heat, then stir in chipotle sauce until combined and warmed through.

Finish and serve
6

Divide tortillas between plates. Top with coleslaw, cheddar and pork filling. Dollop lime crema over top.

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