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

Southwestern-Style Pork Tacos

with Tomato Salsa and Cheddar Cheese

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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 tasty taco night that all comes together with our fabulous Southwest Spice Blend!

Tags:Quick Prep

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

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Pork

113 g

Onion, sliced

160 g

Sweet Bell Pepper

2 tbsp

Southwest Spice Blend

1 unit


80 g

Roma Tomato

½ cup

Cheddar Cheese, shredded


3 tbsp

Sour Cream


56 g

Baby Spinach

6 unit

Flour Tortillas


1 cup

Tomato Salsa

Not included in your delivery

¼ tsp


2.5 tbsp


0.13 tsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1010 kcal
Fat59 g
Saturated Fat21 g
Carbohydrate77 g
Sugar17 g
Dietary Fiber11 g
Protein43 g
Cholesterol110 mg
Sodium2080 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
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 cut pepper into 1/4-inch slices. Cut 1 tbsp onions into 1/4-inch pieces (dbl for 4 ppl). Reserve diced onions for step 4. Add peppers, sliced onions, half the Southwest Spice Blend and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven until softened, 15-17 min.


While veggies roast, zest, then juice lime half the lime (whole lime for 4 ppl). Cut tomato into 1/4-inch pieces.


Add sour cream, 1 tsp lime juice (dbl for 4 ppl) and lime zest to a small bowl. Season with salt and pepper, then stir to combine. 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 diced onions. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add remaining Southwest Spice Blend to the pan with pork. Cook, stirring often, until fragrant, 1 min. Season with salt and pepper.


While pork cooks, wrap tortillas in foil and place in the top of the oven until warm, 4-5 min. (TIP: You can skip this step if you don't want to warm the tortillas!). Whisk together 1/2 tbsp lime juice, 1 tbsp oil and 1/4 tsp sugar (dbl all for 4 ppl) in a large bowl. Add spinach and tomatoes. Toss to coat.


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