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Pork Tacos

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

Tags:
Chef's Choice

The quantities provided above are averages only.

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

Preparation Time35 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

/ serving 4 people

500 g

Ground Pork

3 tbsp

Mexican Seasoning

113 g

Red Onion, chopped

64 g

Tomato Paste

4 unit(s)

Garlic, cloves

12 unit(s)

Flour Tortillas

1 cup

Monterey Jack Cheese, shredded

1 unit(s)

Avocado

2 unit(s)

Tomato

2 unit(s)

Lime

7 g

Cilantro

113 g

Spring Mix

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Nutrition Values

Calories290 kcal
Fat20 g
Saturated Fat7 g
Carbohydrate5 g
Sugar0 g
Dietary Fiber1 g
Protein24 g
Cholesterol80 mg
Sodium730 mg
Trans Fat0.2 g
Potassium400 mg
Calcium20 mg
Iron2.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

1 PREP
1

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

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

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. (TIP: Cook to a minimum 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 PICO DE GALLO
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

Divide tortillas into two stacks and wrap each with paper towel (6 tortillas in each parcel). Microwave, until tortillas are warm and flexible, 1 min. (NOTE: You can skip this step if you don't want to warm the tortillas!)

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.