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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Flour Tortillas, 6-inch(ContainsWheat/Blé)
Green Bell Pepper
Salt and Pepper*
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.
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.
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.)
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.
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.
Fill tortillas with pork mixture. Dollop lime crema over each taco. Sprinkle over remaining cilantro. Squeeze over lime wedge, if desired.