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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!

Tags:SpicyQuick
Allergens:Sulphites/SulfiteWheat/BléMilk/Lait

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

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

(ContainsSulphites/Sulfite)

7 g

Cilantro

½ cup

Monterey Jack Cheese, shredded

(ContainsMilk/Lait)

½ cup

Tomato Salsa

56 g

Spring Mix

1 unit

Lime

1 tsp

Garlic Powder

Not included in your delivery

2.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

¼ tsp

Sugar*

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
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Measuring Spoons
Large Bowl
Whisk
Paper Towel
Instructionsarrow up iconarrow up icon
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1

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.

2

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

3

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.

4

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.

5

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.)

6

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.