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Mexican Pork Tacos

Mexican Pork Tacos

with Sweet Corn and Lime Crema

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These spiced pork tacos are paired with sweet corn, spicy jalapeno and topped with lime crema. This dinner is a mix of sweet, spicy and zesty. You'll want to make taco night a weekly occurrence!

Allergens:Wheat/BléMilk/Lait

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

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Pork Strips

6 g

Garlic

1 unit

Lime

7 g

Cilantro

1 tbsp

Mexican Seasoning

50 g

Shallot

1 unit

Jalapeño

56 g

Corn Kernels

6 unit

Flour Tortillas, 6-inch

(ContainsWheat/Blé)

6 tbsp

Sour Cream

(ContainsMilk/Lait)

200 g

Green Bell Pepper

Not included in your delivery

1 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2720 kJ
Calories650 kcal
Fat24 g
Saturated Fat8 g
Carbohydrate61 g
Sugar8 g
Dietary Fiber8 g
Protein49 g
Cholesterol130 mg
Sodium1290 mg
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Paper Towel
Zester
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce.Heat Guide for Step 2 (dbl each for 4 ppl): 1/2 tbsp mild, 1 tbsp medium, 1 1/2 tbsp spicy and 2 tbsp extra-spicy! Zest, then cut lime into wedges. Roughly chop cilantro. Core, then cut pepper into 1/4-inch pieces. Peel, then cut shallots into 1/4-inch slices. Peel, then mince or grate garlic. Finely chop jalapeño, removing seeds for less heat. (NOTE: We suggest using gloves when prepping jalapeño!) Pat pork dry with paper towels, then season with salt.

2

Heat a large non-stick pan over medium-high heat. When hot, add peppers, corn, shallots and 2 tbsp jalapeño (dbl for 4 ppl) to the dry pan. (NOTE: Reference Heat Guide in Start Strong.) Cook, stirring once or twice, until veggies are 'charred' or dark golden-brown, 4-5 min. Transfer to a plate and set aside.

3

Reduce heat to medium. Add 1 tbsp oil (dbl for 4 ppl), then pork and Mexican seasoning to the same pan. Cook, stirring occasionally, until golden-brown and cooked through, 3-4 min.** (NOTE: Cook pork in two batches for 4 ppl, using 1 tbsp oil for each batch.)

4

Add charred veggies and garlic to the pan with pork. Cook, stirring often, until garlic is fragrant and veggies are warmed through, 1-2 min. Season with salt and pepper.

5

While veggies cook, mix sour cream, lime zest and half the cilantro in a small bowl. Season with salt and pepper. Wrap tortillas in paper towels. Microwave, until tortillas are warm and flexible, 1 min.

6

Fill tortillas with pork mixture. Dollop lime crema over each taco. Sprinkle over remaining cilantro. Squeeze over lime wedge, if desired.