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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
500 g
Ground Pork
3 tbsp
Mexican Seasoning
(May contain Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard)
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
Nutrition Values
Instructions
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.
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.
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.
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!)
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!)
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.