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Mexican Recipes
Pork Tacos

Pork Tacos

with Pico de Gallo, Avocado and Spring Mix

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3.5 / 4 Ratingout of 1662 ratings
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Pork carnitas is a traditional Mexican dish of slow-cooked pork shoulder. It's then shredded and pan-fried to give it a crispy texture. We've created a kid-friendly quick version using ground pork. The secret is cooking the meat until it's dark brown!

Allergens:Wheat/BléSoy/SojaSulphites/SulfiteMilk/Lait
Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

500 g

Ground Pork

3 tbsp

Mexican Seasoning

113 g

Red Onion, chopped

4 tbsp

Tomato Paste

12 g

Garlic

12 unit

Flour Tortillas, 6in

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

1 cup

Monterey Jack Cheese, shredded

(ContainsMilk/Lait)

1 unit

Avocado

160 g

Roma Tomato

2 unit

Lime

7 g

Cilantro

113 g

Spring Mix

Not included in your delivery

3 tsp

Sugar*

3 tbsp

Oil*

2

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)3556 kJ
Calories850 kcal
Fat51 g
Saturated Fat16 g
Carbohydrate64 g
Sugar9 g
Dietary Fiber6 g
Protein41 g
Cholesterol105 mg
Sodium1540 mg
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Zester
Measuring Spoons
Large Non-Stick Pan
Small Bowl
Whisk
Paper Towel
Large Bowl
Instructionsarrow up iconarrow up icon
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1 PREP
1 PREP
1

The great thing about DIY tacos is that kids and adults can mix and match toppings to suit their own tastes!

Wash and dry all produce.* Cut tomatoes into 1/4-inch pieces. Zest, then juice limes. Peel, then mince or grate garlic. Finely chop cilantro. Peel, pit and cut avocado into 1/2-Inch pieces.

2 COOK ONIONS
2 COOK ONIONS
2

Heat a large non-stick pan over medium heat. When the pan is hot, add 1 tbsp oil, then onions. Cook, stirring occasionally, until softened, 3-4 min.

3 COOK FILLING
3 COOK FILLING
3

In the same pan with onions, add pork, garlic and 3 tbsp Mexican seasoning. Cook, breaking up pork into smaller pieces, until no pink remains, 6-8 min. (TIP: Cook to a min. internal temp. of 71°C/160°F.**) Add tomato paste and 1 tsp sugar. Cook, stirring often, until warmed through, 1-2 min.

4 MAKE CONDIMENTS
4 MAKE CONDIMENTS
4

Meanwhile, in a small bowl, toss together tomatoes, cilantro, half the lime zest and half the lime juice. Season with salt and pepper. Set aside. (NOTE: This is your pico de gallo!) In another small bowl, whisk together remaining lime zest, remaining lime juice, 2 tsp sugar and 2 tbsp oil. Season with salt and pepper. Set aside. (NOTE: This is your dressing!)

5 WARM TORTILLAS
5 WARM TORTILLAS
5

Divide tortillas into two stacks and wrap each stack with paper towel (6 tortillas in each stack). 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

In a large bowl, add spring mix and avocado. Drizzle over as much dressing as you like. Toss together. Divide cheese between tortillas, then top with pork and pico de gallo. Serve with salad on the side.