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Mexican Recipes
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/BléSoy/SojaSulphites/SulfiteMilk/Lait
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

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, 6in

(ContainsWheat/Blé, Soy/Soja, Sulphites/Sulfite)

6 tbsp

Sour Cream

(ContainsMilk/Lait)

200 g

Green Bell Pepper

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)2971 kJ
Calories710 kcal
Fat30 g
Saturated Fat9 g
Carbohydrate61 g
Sugar8 g
Dietary Fiber4 g
Protein49 g
Cholesterol130 mg
Sodium1290 mg
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Paper Towel
Zester
Large Non-Stick Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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1 PREP
1 PREP
1

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.

2 CHAR VEGGIES
2 CHAR VEGGIES
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 COOK PORK
3 COOK PORK
3

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.)

4 ASSEMBLE FILLING
4 ASSEMBLE FILLING
4

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.

5 MAKE CREMA
5 MAKE CREMA
5

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.

6 FINISH AND SERVE
6 FINISH AND SERVE
6

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