Charred Corn and Jalapeño Pork Tacos
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Charred Corn and Jalapeño Pork Tacos

Charred Corn and Jalapeño Pork Tacos

with Sour Cream and Cheddar

Charred corn, jalapeños and chipotle sauce adds 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!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking Time5 minutes


serving amount

250 g

Ground Pork

6 unit(s)

Flour Tortillas

(Contains Sulphites, Wheat May contain Soy, Oats, Rye, Sesame, Triticale, Milk)

1 unit(s)


113 g

Corn Kernels

1 tbsp

Red Wine Vinegar

(May contain Soy, Sulphites, Wheat, Egg, Fish, Mustard, Sesame)

113 g

Red Cabbage, shredded

1 tbsp

Tex-Mex Paste

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

4 tbsp

Chipotle Sauce

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

½ cup

Cheddar Cheese, shredded

(Contains Milk)

2 unit(s)

Sour Cream

(Contains Milk)

1 unit(s)

Green Onion

Not included in your delivery

0.13 tsp


¼ tsp


2.33 tbsp


¼ tsp



Nutrition Values

Calories1040 kcal
Fat61 g
Saturated Fat21 g
Carbohydrate81 g
Sugar23 g
Dietary Fiber6 g
Protein43 g
Cholesterol130 mg
Sodium1850 mg
Trans Fat0.5 g
Potassium1250 mg
Calcium450 mg
Iron6 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.


Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Medium Bowl


Char corn and jalapeños
  • 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 charred jalapeños to a cutting board to cool.
Prep and make slaw
  • Meanwhile, thinly slice green onion.
  • Add 2 tsp (4 tsp) vinegar, 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 green onions to the bowl, then toss to combine. Set aside.
Cook pork
  • Heat a large non-stick pan over medium-high heat.
  • 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 jalapeños
  • 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 tortillas!)
  • Roughly chop jalapeños.
Finish pork filling
  • Add charred 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
  • Divide tortillas between plates. Top with coleslaw, cheese and pork filling.
  • Dollop sour cream over top.