HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSouthwestern Style Pork Tacos
Southwestern-Style Pork Tacos

Southwestern-Style Pork Tacos

with Tomato Lime Salsa and Cheddar Cheese

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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!


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

Preparation Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Pork

113 g

Red Onion

160 g

Sweet Bell Pepper

1 tbsp

Southwest Spice Blend

1 unit


113 g

Grape Tomatoes

7 g


½ cup

Cheddar Cheese, shredded


3 tbsp

Sour Cream


66 g

Mini Cucumber

56 g

Spring Mix

6 unit

Flour Tortillas


Not included in your delivery

¼ tsp


3.5 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3933 kJ
Calories940 kcal
Fat61 g
Saturated Fat20 g
Carbohydrate60 g
Sugar10 g
Dietary Fiber4 g
Protein40 g
Cholesterol115 mg
Sodium1090 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Medium Bowl
Small Bowl
Large Non-Stick Pan
Large Bowl
Aluminum Foil
Instructionsarrow up iconarrow up icon
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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.


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.


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


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.**


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.


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