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!


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

Preparation Time30 minutes
Cooking Time


serving amount

250 g

Ground Pork

113 g

Onion, sliced

160 g

Sweet Bell Pepper

1 tbsp

Southwest Spice Blend

1 unit


113 g

Baby Tomatoes

7 g


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


3.5 tbsp


¼ tsp

Salt and Pepper*


Nutrition Values

Calories980 kcal
Fat63 g
Saturated Fat21 g
Carbohydrate63 g
Sugar11 g
Dietary Fiber7 g
Protein42 g
Cholesterol115 mg
Sodium1080 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.


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


Roast veggies

Before starting, preheat the oven to 425°F. Wash and dry all produce.

Core, then thinly slice pepper. Finely chop 1 tbsp onion (dbl for 4 ppl). Add peppers, sliced onion, half the Southwest Spice Blend and 1 tbsp oil (dbl for 4 ppl) to a baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, until softened, 15-17 min.

Make salsa

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 4 ppl) in a medium bowl. Season with salt and pepper. Set aside.

Make crema

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

Cook pork

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

Warm tortillas and make salad

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 remaining lime juice, 1 tbsp oil and 1/4 tsp sugar (dbl both for 4 ppl) in a large bowl. Add the spring mix and cucumbers. Toss to coat.

Finish and serve

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

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