Mexican Pork Tacos

Mexican Pork Tacos

with Sweet Corn and Lime Crema

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These spiced pork tacos, paired with sweet corn, spicy jalapeno and topped with lime crema are an easy crowd pleaser. You'll want to make taco night a weekly occurrence!

Allergens:Wheat/BléSoy/SojaMilk/Lait
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredients
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)

6 tbsp

Sour Cream

(ContainsMilk/Lait)

200 g

Green Bell Pepper

Not included in your delivery

2 tbsp

Oil*

2

Salt and Pepper*

Nutrition Values
Nutrition Values
Energy (kJ)2803 kJ
Calories670 kcal
Fat28 g
Saturated Fat7 g
Carbohydrate60 g
Sugar7 g
Dietary Fiber4 g
Protein48 g
Cholesterol120 mg
Sodium1280 mg
Instructions
Instructions
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: 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 thinly slice shallots into 1/4-inch slices. Finely chop jalapeño, removing seeds for less heat. (TIP: Wear kitchen gloves to protect your hands when prepping jalapeño, if desired!) 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 green 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 the heat to medium. To the pan, add 1 tbsp oil (dbl for 4 ppl) then pork and Mexican seasoning. Cook, stirring occasionally, until strips are golden-brown and cooked through, 3-4 min. (TIP: Cook to a min internal temp. of 71°C/160°F.**) (NOTE: Don't overcrowd the pan; cook the pork in two batches for 4 ppl, using 1 tbsp oil for each batch.)

4 ASSEMBLE FILLING
4 ASSEMBLE FILLING
4

To the same pan with 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, stir together 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. (NOTE: You can skip this step if you don't want to warm tortillas!)

6 FINISH AND SERVE
6 FINISH AND SERVE
6

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