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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Pork
6 unit
Flour Tortillas
(Contains: Sulphites, Wheat)
1 unit
JalapeĂąo
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: Mustard, Egg, Milk, Soy)
½ cup
Cheddar Cheese, shredded
(Contains: Milk)
3 tbsp
Sour Cream
(Contains: Milk)
Not included in your delivery
2.33 tbsp
Oil*
Âź tsp
Salt*
0.13 tsp
Pepper*
Âź tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the broiler to high.Wash and dry all produce. Quarter jalapeĂąo lengthwise, then core. (TIP: We suggest using gloves when prepping jalapeĂąos!)Add corn to an unlined baking sheet, then pat dry with paper towels.Add jalapeĂąos next to corn. Drizzle 1 tsp (2 tsp) oil over jalapeĂąos, then spread over both sides. Season with a pinch of salt.Broil in the top of the oven, flipping jalapeĂąos and tossing corn halfway through, until dark brown in spots, 5-6 min.When done, transfer jalapeĂąos to a cutting board to cool.
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.
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.
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 jalapeĂąos.
Add jalapeĂąos 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.
Divide tortillas between plates. Top with coleslaw, cheddar and pork filling. Dollop lime crema over top.
