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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!

Allergens:Milk/LaitWheat/Blé

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

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

(ContainsMilk/Lait)

3 tbsp

Sour Cream

(ContainsMilk/Lait)

66 g

Mini Cucumber

56 g

Spring Mix

6 unit

Flour Tortillas, 6-inch

(ContainsWheat/Blé)

Not included in your delivery

¼ tsp

Sugar*

3.5 tbsp

Oil*

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
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Zester
Medium Bowl
Small Bowl
Large Non-Stick Pan
Large Bowl
Whisk
Aluminum Foil
Instructionsarrow up iconarrow up icon
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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.

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.

3

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

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.**

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.

6

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