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Pork Tacos

Pork Tacos

with Pico de Gallo, Avocado and Spring Mix

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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!


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

Preparation Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Pork

1 tbsp

Mexican Seasoning

56 g

Red Onion, chopped

2 tbsp

Tomato Sauce

6 g


6 unit

Flour Tortillas


½ cup

Monterey Jack Cheese, shredded


1 unit


80 g

Roma Tomato

1 unit


7 g


56 g

Spring Mix

Not included in your delivery

1.5 tsp


1.5 tbsp


1 tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3515 kJ
Calories840 kcal
Fat52 g
Saturated Fat16 g
Carbohydrate61 g
Sugar7 g
Dietary Fiber6 g
Protein40 g
Cholesterol105 mg
Sodium1750 mg
Utensilsarrow down iconarrow down icon
Garlic Press
Large Non-Stick Pan
Measuring Spoons
Small Bowl
Paper Towel
Large Bowl
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce. Cut tomatoes into 1/4-inch pieces. Zest, then juice lime. Peel, then mince or grate garlic. Finely chop cilantro. Peel, pit and cut avocado into 1/2-inch pieces.


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


In the same pan with onions, add pork, garlic and Mexican seasoning. Cook, breaking up pork into smaller pieces, until no pink remains, 6-8 min.** Add tomato sauce and 1/2 tsp sugar (dbl for 4ppl). Cook, stirring often, until warmed through, 1-2 min.


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, 1 tsp sugar and 1 tbsp oil (dbl both for 4ppl). Season with salt and pepper. Set aside. (NOTE: This is your dressing!)


Stack tortillas and wrap with paper towel. (NOTE: For 4ppl make two stacks with 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!)


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