Pulled Pork and Pineapple Tacos
with Charred Corn Salsa and Lime Crema- Gluten
- Milk
If you think sweet and savoury combos are delicious, prepare to be blown away by these pulled pork and pineapple tacos, co-starring corn and kale! A zesty lime crema elevates this dish to a new family favourite!
Ingredients
600 g
Pulled Pork
12 unit
Flour Tortillas
(Contains: Gluten)
1 unit
Lime
7 g
Cilantro
9 tbsp
Sour Cream
(Contains: Milk)
56 g
Feta Cheese
(Contains: Milk)
227 g
Corn Kernels
1 unit
Chicken Broth Concentrate
2 tbsp
Tomato Sauce
1 tbsp
Mexican Seasoning
113 g
Red Onion, chopped
190 g
Pineapple
113 g
Baby Kale
Not included in your delivery
1 tsp
Sugar*
1 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Cooking Steps
Before starting, preheat your broiler to high and wash and dry all produce. Cut pineapple into 1/2-inch pieces. Wrap the tortillas in foil. Add pork, Mexican Seasoning, broth concentrate, tomato sauce and 2 tbsp water into an 8x8-inch baking dish. Toss together, then lay the pineapple pieces on top. Broil the pork and tortilla packet side by side in middle of oven, until warmed through, 10-12 min.**
While the pork and tortillas cook, heat a large non-stick pan over medium-high heat. When hot, add corn and onions to the dry pan. Season with salt and pepper. Cover and cook, stirring halfway through cooking, until dark golden-brown, 7-8 min. Remove from heat.
While veggies char, zest and juice the lime. Roughly chop cilantro. Mix sour cream and lime zest in a small bowl. Season with salt and pepper. Set aside.
Whisk together lime juice, 1 tsp sugar and 1 tbsp oil in a medium bowl. Drizzle half the lime dressing over the charred corn-onion mixture. Stir in cilantro. Season with salt and pepper.
Add baby kale to the medium bowl with the remaining lime dressing. Add the remaining corn-onion salsa. Toss to combine.
Divide pork and pineapple between tortillas, then top with half the charred-corn salsa. Dollop over lime crema and crumble over feta. Divide pork tacos and kale-corn salad between plates.
