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!
Flour Tortillas, 6in(ContainsWheat/Blé, Soy/Soja, Sulphites/Sulfite)
Green Bell Pepper
Salt and Pepper*
In Step 2, 'charring' means to scorch the surface. In cooking terms, it means to deeply brown the surface of the meat or vegetable. This technique works best in a dry pan, without oil. In Step 2, use this heat guide to determine what spice level you prefer (dbl each measurement for 4 ppl): 1/2 tbsp mild, 1 tbsp medium, 1 1/2 tbsp spicy and 2 tbsp extra-spicy!
Wash and dry all produce.* Peel, then mince or grate garlic. Zest, then cut lime(s) into wedges. Roughly chop cilantro. Core, then cut bell pepper(s) into 1/4-inch pieces. Peel, then cut shallots into 1/4-inch slices. Finely chop jalapeño, removing seeds for less heat. (NOTE: We suggest using gloves when prepping jalapeño!) Pat pork dry with paper towel, 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.
Using the same pan, reduce heat to medium. To the pan, add 1 tbsp oil (dbl for 4 ppl) then pork and Mexican seasoning. Cook, stirring occasionally, until golden-brown and cooked through, 3-4 min. (TIP: Cook to a min internal temp. of 71°C/160°F.**) (NOTE: Cook pork in two batches for 4 ppl, using 1 tbsp oil for each batch.)
To pork, add charred veggies and garlic. Cook, stirring often, until garlic is fragrant and veggies are warmed through, 1-2 min. Season with salt and pepper.
Meanwhile, in a small bowl, mix sour cream, lime zest and half the cilantro. Season with salt and pepper. Wrap tortillas in paper towel. 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.