Charred Corn and Jalapeño Pork Tacos
with Sour Cream and Cheddar- Sulphites
- Wheat
- Mustard
- Soy
- Egg
- Milk
- Soy
- Oats
- Rye
- Sesame
- Triticale
- Milk
- May contain traces of allergens
- Fish
- Sulphites
- Wheat
- Crustaceans
- Egg
Charred corn, jalapeños and chipotle sauce add layers of delicious, spicy smokiness to these pork tacos. A sprinkling of cheddar and a refreshing crunch from the cabbage provides some respite from the mild heat!
Ingredients
250 g
Ground Pork
6 unit(s)
Flour Tortillas
(Contains: Sulphites, Wheat May be present: Soy, Oats, Rye, Sesame, Triticale, Milk)
1 unit(s)
Jalapeño
113 g
Corn Kernels
1 tbsp
Red Wine Vinegar
(Contains: Sulphites)
113 g
Red Cabbage, shredded
1 tbsp
Tex-Mex Paste
(Contains: Mustard May be present: Fish, Milk, Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg)
4 tbsp
Chipotle Sauce
(Contains: Mustard, Soy, Egg, Milk May be present: 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
2.33 tbsp
Oil*
¼ tsp
Sugar*
0.13 tsp
Pepper*
¼ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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.
- 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.
- 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.
- 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.
- Divide tortillas between plates. Top with coleslaw, cheese and pork filling.
- Dollop sour cream over top.
