Mexican Street Pork Tacos
with Charred Veggies and Salsa- Gluten
- Milk
We're bringing Mexico to you in this quick and dirty version of street tacos. Sweet corn and peppers are lightly charred lending a lovely smoky profile, with lime crema as the perfect partner for cooling the palate.
Ingredients
250 g
Ground Pork
6 unit
Flour Tortillas
(Contains: Gluten)
113 g
Canned Corn
200 g
Green Bell Pepper
1 unit
Jalapeño
113 g
Onion, chopped
1 tbsp
Mexican Seasoning
1 tbsp
Garlic Puree
7 g
Cilantro
1 unit
Lime
½ cup
Monterey Jack Cheese, shredded
(Contains: Milk)
½ cup
Tomato Salsa
Not included in your delivery
½ tbsp
Oil*
⅔ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Cut lime into wedges. Roughly chop cilantro. Core, then cut green pepper into 1/4-inch pieces. Drain and rinse corn, then pat dry with paper towels. Core, then finely chop jalapeño, removing the seeds for less heat. (NOTE: We suggest using gloves when prepping jalapeño!)
Heat a large non-stick pan over medium-high heat. When hot, add onions, green peppers, jalapeños and half the corn (use all for 4 ppl) to the dry pan. Cook, stirring occasionally, until veggies are dark golden-brown, 4-5 min. (NOTE: Char in batches for 4 ppl.) Transfer veggies to a plate.
Return the same pan (from step 2) to medium-high. Add 1/2 tbsp oil (dbl for 4 ppl), then pork. Sprinkle with half the Mexican Seasoning, then season with salt and pepper. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.**
Add garlic puree, charred veggies and remaining Mexican Seasoning to the pan with pork. Season with salt and pepper. Cook, stirring often, until garlic is fragrant and veggies are warmed through, 1-2 min.
Wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. (NOTE: You can skip this step if you don't want to warm the tortillas.)
Divide tortillas between plates. Top with taco filling, then sprinkle with cheese and dollop salsa over top. Sprinkle cilantro over top and serve lime wedges alongside.
