HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCharred Poblano And Pork Tacos
Charred Poblano and Pork Tacos

Charred Poblano and Pork Tacos

with Salsa and Monterey Jack Cheese

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Charred poblanos add layers of delicious, spicy smokiness to these pork tacos. A sprinkling of Monterey Jack and a fresh tomato side salad provide some respite from the heat!


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

Preparation Time25 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Pork

6 unit

Flour Tortillas

(ContainsSulphites/Sulfite, Wheat/Blé)

113 g

Baby Tomatoes

160 g

Poblano Pepper

1 tbsp

Enchilada Spice Blend


7 g


½ cup

Monterey Jack Cheese, shredded


½ cup

Tomato Salsa

56 g

Spring Mix

1 unit


1 tsp

Garlic Powder

Not included in your delivery

2.5 tbsp


0.13 tsp


0.13 tsp


¼ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories890 kcal
Fat53 g
Saturated Fat19 g
Carbohydrate63 g
Sugar9 g
Dietary Fiber8 g
Protein39 g
Cholesterol110 mg
Sodium1960 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Measuring Spoons
Large Bowl
Paper Towel
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce. Heat a large non-stick pan over medium-high heat. Meanwhile, core, then cut poblano into 1/2-inch pieces, removing seeds for less heat. (TIP: We suggest using gloves when prepping poblanos!). When hot, add poblanos to the dry pan. Cook, stirring occasionally, until veggies are dark golden-brown, 4-6 min. Transfer poblanos to a plate.


Meanwhile, halve tomatoes. Juice half the lime, then cut remaining lime into wedges. Roughly chop cilantro.


Heat the same pan (from step 1) over medium-high. When hot, add 1 tbsp oil (dbl for 4 ppl), then pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Add poblanos. Season with pepper, garlic powder and Enchilada Spice Blend. Cook, stirring often, until fragrant, 30 sec. Add salsa. Cook, stirring often, until salsa thickens slightly, 1-2 min. Season with salt and pepper, to taste.


Meanwhile, add lime juice, 1 1/2 tbsp oil and 1/4 tsp sugar (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, to taste, then whisk to combine.


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.)


Add tomatoes and spring mix to the large bowl with vinaigrette, then toss to combine. Divide tortillas between plates. Top with pork filling. Sprinkle with cheese and cilantro. Squeeze a lime wedge over tacos, if desired. Serve salad alongside.