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 kidfriendly cheat version using ground pork. The secret is cooking the meat until it's very brown!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
500 g
Ground Pork
24 g
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
Nutrition Values
Cooking Steps
Wash and dry all produce.* Cut the tomatoes into 1/2-inch cubes. Zest, then juice one lime. Cut the remaining lime into wedges. Mince or grate the garlic. Finely chop the cilantro. Peel, pit and cut the avocado into 1/2- inch cubes.
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.
Add the pork and garlic to the same pan with the onions. Cook, breaking up the pork into smaller pieces, until no pink remains, 6-8 min. Add the tomato paste, Mexican seasoning, 1/2 cup water and 1 tsp sugar. Cook until warmed through, 1-2 min. (TIP: Cook to a minimum internal temp. of 71°C/160°F.**)
Meanwhile, in a small bowl, mix together the tomatoes, cilantro, lime zest and lime juice. Season with salt and pepper.
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!)
Divide the cheese between the tortillas. Top with the pork, pico de gallo, spring mix and avocado. Squeeze over a lime wedge, if desired.
