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Mexican Recipes
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/BléSoy/SojaSulphites/Sulfite
Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Pork

113 g

Red Onion, sliced

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)

6 unit

Flour Tortillas

(ContainsWheat/Blé, Soy/Soja, Sulphites/Sulfite)

Not included in your delivery

4 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)4017 kJ
Calories960 kcal
Fat64 g
Saturated Fat20 g
Carbohydrate59 g
Sugar9 g
Dietary Fiber3 g
Protein40 g
Cholesterol115 mg
Sodium1120 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Zester
Medium Bowl
Small Bowl
Large Non-Stick Pan
Aluminum Foil
Instructionsarrow up iconarrow up icon
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ROAST VEGGIES
ROAST VEGGIES
1

Before starting, preheat the oven to 425°F and wash and dry all produce. Core, then thinly slice peppers. Finely chop 1 tbsp onion (dbl for 4 ppl). Toss peppers, remaining onion strips 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 middle of oven, until softened, 18-20 min.

MAKE SALSA
MAKE SALSA
2

While veggies roast, zest, then juice half the lime. Cut remaining lime into wedges. Roughly chop cilantro. Halve tomatoes. Combine chopped onion, tomatoes, cilantro, 1 tbsp lime juice and 1 tbsp oil in a medium bowl. Season with salt and pepper. Set aside.

MAKE CREMA
MAKE CREMA
3

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

COOK PORK
COOK PORK
4

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

WARM TORTILLAS
WARM TORTILLAS
5

While pork cooks, wrap tortillas in 2 foil packets. Heat in middle of oven, until warm and flexible, 5-6 min.

FINISH AND SERVE
FINISH AND SERVE
6

Fill each tortilla with pork and veggies. Top with salsa, lime crema and cheese. Squeeze over a lime wedge, if desired.