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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 panfried to give it a crispy texture. We've created a kid-friendly cheat version using ground pork. The secret is cooking the meat until it's very brown!

Tags:
Chef's Choice

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

48 g

Archived

1 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

10 g

Cilantro

113 g

Spring Mix

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Nutrition Values

Calories160 kcal
Fat11 g
Saturated Fat4 g
Carbohydrate5 g
Sugar0 g
Dietary Fiber1 g
Protein12 g
Cholesterol40 mg
Sodium690 mg
Trans Fat0.1 g
Potassium200 mg
Calcium20 mg
Iron2 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.

Instructions

1

Wash and dry all produce.* Cut the tomatoes into 1/4-inch cubes. Zest, then juice limes. Mince or grate the garlic. Finely chop the cilantro. Peel, pit and cut the avocado into 1/2-Inch cubes.

2

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

3

In the same pan with the onions, add the pork, garlic and Mexican seasoning. Cook, breaking up the pork into smaller pieces, until no pink remains, 6-8 min. Add the tomato paste and 1 tsp sugar. Cook until warmed through, 1-2 min. (TIP: Cook to a minimum internal temp. of 71°C/160°F.**)

4

Meanwhile, in a small bowl, mix together the tomatoes, cilantro, half the lime zest and half the lime juice. Season with salt and pepper. Set aside. 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.

5

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

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 the salad on the side.