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.
Flour Tortillas(ContainsSulphites/Sulfite, Wheat/Blé)
Enchilada Spice Blend(ContainsSulphites/Sulfite)
Monterey Jack Cheese, shredded(ContainsMilk/Lait)
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.