Pork and Sweet Pepper Tacos
with Lime Crema and Salsa Fresca- Sulphites
- Wheat
- Milk
A satisfying plate of tacos is just what the doctor ordered! For these handhelds, roasted peppers and onions are paired with seasoned ground pork, zesty lime crema and a homemade salsa fresca!
Ingredients
250 g
Ground Pork
6 unit
Flour Tortillas
(Contains: Sulphites, Wheat)
190 g
Tomato
160 g
Sweet Bell Pepper
113 g
Yellow Onion
1 unit
Lime
½ cup
Cheddar Cheese, shredded
(Contains: Milk)
2 tbsp
Mexican Seasoning
6 tbsp
Sour Cream
(Contains: Milk)
Not included in your delivery
2 tbsp
Oil*
½ tsp
Sugar*
0.13 tsp
Salt*
¼ tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F.Wash and dry all produce. Core, then cut pepper into 1/4-inch slices. Peel, then cut onion into 1/4-inch slices. Add peppers, three-quarters of the onions, half the Mexican Seasoning and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven, stirring halfway through, until tender, 12-14 min.
Meanwhile, zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges. Cut tomatoes into 1/4-inch pieces. Finely chop remaining onions. Add tomatoes, chopped onions, 1/2 tsp (1 tsp) sugar, 1/2 tbsp (1 tbsp) lime juice and 1/2 tbsp (1 tbsp) oil to a small bowl. Season with salt and pepper, then stir to combine. Set aside.
Add sour cream and lime zest to another small bowl. Season with salt and pepper, then stir to combine. Set aside.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add remaining Mexican Seasoning. Cook, stirring often, until fragrant, 1 min. Season with pepper, to taste.
Meanwhile, wrap tortillas in foil, then place in the top of the oven until warm, 4-5 min. (TIP: You can skip this step if you don't want to warm tortillas!)
Top tortillas with pork and veggies, then spoon salsa fresca over top. Dollop with lime crema and sprinkle with cheese. Squeeze a lime wedge over top, if desired.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The lime crema and homemade salsa fresca were standout hits, and the seasoned pork and roasted vegetables delivered well-rounded flavour. Some reviewers found the overall dish a touch bland and suggested adding garlic, jalapeño, or cilantro to boost depth.
- Ease of prep: Most reviewers found this recipe quick and straightforward to pull together on a weeknight. Some noted that cooking the peppers and onions in the same pan as the pork, rather than the oven, saved time and dishes.
- Suggestions: Add cilantro to the salsa fresca and a chopped jalapeño for extra heat; a small side of rice or salad helps round out the meal. Use half the Mexican seasoning if cooking for those sensitive to salt or spice, and consider a squeeze of extra lime juice in the crema rather than relying solely on zest.
- Leftovers: Several reviewers noted the filling stretched to a third serving or a next-day lunch, especially when a side dish was added.
- Portions: Many reviewers felt the tortillas were too small for the amount of filling, and suggested larger or additional tortillas; more sour cream and cheese were also frequently requested.
