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Pork Tacos

Pork Tacos

with Pico de Gallo, Avocado Salad

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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 quick kid-friendly version using ground pork. The secret is cooking the meat until it's dark brown!

Tags:Family Friendly

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

113 g

Red Onion

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


2 tbsp


1 tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4979 kJ
Calories1190 kcal
Fat68 g
Saturated Fat20 g
Carbohydrate105 g
Sugar9 g
Dietary Fiber11 g
Protein47 g
Cholesterol110 mg
Sodium2570 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.

Peel, halve, then dice onion. 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.


To 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.


While pork filling cooks, 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 4 ppl). Season with salt and pepper. Set aside. (NOTE: This is your dressing!)


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


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