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.
Sweet Bell Pepper
Southwest Spice Blend
Cheddar Cheese, shredded
Not included in your delivery
Salt and Pepper*
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.
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.
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 4 ppl), 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 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.
Fill each tortilla with pork and veggies. Top with salsa, lime crema and cheese. Serve with salad on the side.