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Mexican Street Pork Tacos
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Mexican Street Pork Tacos

Mexican Street Pork Tacos

with Charred Veggies and Salsa

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.

Tags:
Spicy
Quick
Allergens:
Gluten
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

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*

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Nutrition Values

Calories850 kcal
Fat41 g
Saturated Fat16 g
Carbohydrate80 g
Sugar13 g
Dietary Fiber9 g
Protein42 g
Cholesterol110 mg
Sodium2270 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.

Utensils

Paper Towel
Large Non-Stick Pan
Measuring Spoons

Instructions

Prep
1

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!)

Char veggies
2

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.

Cook pork
3

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.**

Finish taco filling
4

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.

Warm tortillas
5

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.)

Finish and serve
6

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.