Charred Poblano and Pork Tacos
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Charred Poblano and Pork Tacos

Charred Poblano and Pork Tacos

with Salsa and Monterey Jack Cheese

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:
Spicy
Quick
Bestseller
Allergens:
Sulphites
Wheat
Milk

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

Preparation Time25 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

250 g

Ground Pork

6 unit

Flour Tortillas

(Contains Sulphites, Wheat)

113 g

Baby Tomatoes

160 g

Hot Pepper

1 tbsp

Enchilada Spice Blend

(Contains Sulphites)

½ cup

Monterey Jack Cheese, shredded

(Contains Milk)

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*

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Nutrition Values

Calories890 kcal
Fat53 g
Saturated Fat18 g
Carbohydrate62 g
Sugar9 g
Dietary Fiber8 g
Protein40 g
Cholesterol106 mg
Sodium1650 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.

Utensils

Large Non-Stick Pan
Measuring Spoons
Large Bowl
Whisk
Paper Towel

Instructions

Char poblanos
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.

Prep
2

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

Cook pork filling
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.

Make vinaigrette
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.

Warm tortillas
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!)

Finish and serve
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. Squeeze a lime wedge over tacos, if desired. Serve salad alongside.