Pork Tacos
with Pico de Gallo, Avocado and Spring Mix
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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Pork
1 tbsp
Mexican Seasoning
113 g
Red Onion
2 tbsp
Tomato Sauce
6 g
Garlic
6 unit
Flour Tortillas
(Contains Gluten)
½ cup
Monterey Jack Cheese, shredded
(Contains Milk)
1 unit
Avocado
160 g
Tomato
1 unit
Lime
7 g
Cilantro
56 g
Spring Mix
Not included in your delivery
1.5 tsp
Sugar*
2 tbsp
Oil*
1 tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce.
Peel, halve, then cut onion into 1/4-inch pieces. 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 hot, add 1 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until softened, 3-4 min.
Add pork, garlic and Mexican Seasoning to the pan with the onions. Cook, breaking up pork into smaller pieces, until no pink remains, 6-8 min.** Add tomato sauce and 1/2 tsp sugar (dbl for 4 ppl). Cook, stirring often, until warmed through, 1-2 min.
While filling cooks, stir together tomatoes, cilantro, half the lime zest and half the lime juice in a small bowl. Season with salt and pepper. (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 towels. (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!)
Add spring mix and avocado to a large bowl. Drizzle with dressing to taste. Toss together. Divide cheese between tortillas, then top with pork filling and pico de gallo. Serve with salad on the side.
