Southwestern-Style Pork Tacos
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Southwestern-Style Pork Tacos

Southwestern-Style Pork Tacos

with Tomato Lime Salsa and Cheddar Cheese

So easy, fast and packed with flavour. Simple should be the middle name of this dish. Sweet peppers and onions pair perfectly with tender pork for a fun taco meal that all comes together with our fabulous, Southwest spice blend!

Allergens:
Milk
Gluten

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

Preparation Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

serving amount

250 g

Ground Pork

113 g

Red Onion

160 g

Sweet Bell Pepper

1 tbsp

Southwest Spice Blend

1 unit

Lime

113 g

Grape Tomatoes

7 g

Cilantro

½ cup

Cheddar Cheese, shredded

(Contains Milk)

3 tbsp

Sour Cream

(Contains Milk)

66 g

Mini Cucumber

56 g

Spring Mix

6 unit

Flour Tortillas

(Contains Gluten)

Not included in your delivery

¼ tsp

Sugar*

3.5 tbsp

Oil*

¼ tsp

Salt and Pepper*

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Nutrition Values

Energy (kJ)3933 kJ
Calories940 kcal
Fat61 g
Saturated Fat20 g
Carbohydrate60 g
Sugar10 g
Dietary Fiber4 g
Protein40 g
Cholesterol115 mg
Sodium1090 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.

Utensils

Baking Sheet
Measuring Spoons
Zester
Medium Bowl
Small Bowl
Large Non-Stick Pan
Large Bowl
Whisk
Aluminum Foil

Instructions

ROAST VEGGIES
1

Before starting, preheat the oven to 425°F. Wash and dry all produce. Core, then thinly slice peppers. Peel, then thinly slice the red onion. Finely chop 1 tbsp red onion (dbl for 4 ppl). Toss peppers, sliced onion and half the Southwest Spice Blend with 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Roast in the middle of the oven, until softened, 15-17 min.

MAKE SALSA
2

While veggies roast, zest, then juice lime. Roughly chop cilantro. Halve tomatoes. Combine chopped onion, tomatoes, cilantro, 1/2 tbsp lime juice and 1 tbsp oil (dbl both for 4ppl) in a medium bowl. Season with salt and pepper. Set aside.

MAKE CREMA
3

Mix sour cream and lime zest in a small bowl. Season with salt and pepper. Set aside.

COOK PORK
4

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4ppl), then pork and remaining Southwest Spice Blend. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.**

WARM TORTILLAS & MAKE SALAD
5

While pork cooks, wrap tortillas in 2 foil packets. Heat in the bottom the of oven, until warm and flexible, 5-6 min. Thinly slice the cucumber into rounds. Whisk together the remaining lime juice, 1 tbsp oil and 1/4 tsp sugar (dbl both for 4ppl) in a large bowl. Add the spring mix and cucumber. Toss to coat.

FINISH AND SERVE
6

Fill each tortilla with pork and veggies. Top with salsa, lime crema and cheese. Serve with the salad on the side.

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