HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMexican Pork Tacos
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!


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Pork Strips

6 g


1 unit


7 g


1 tbsp

Mexican Seasoning

50 g


1 unit


56 g

Corn Kernels

6 unit

Flour Tortillas


6 tbsp

Sour Cream


200 g

Green Bell Pepper

Not included in your delivery

1 tbsp


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
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.
Utensilsarrow down iconarrow down icon
Garlic Press
Paper Towel
Instructionsarrow up iconarrow up icon
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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.