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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
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 Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Pork

113 g

Onion, sliced

160 g

Sweet Bell Pepper

2 tbsp

Southwest Spice Blend

1 unit

Lime

80 g

Roma Tomato

½ cup

Cheddar Cheese, shredded

(ContainsMilk/Lait)

3 tbsp

Sour Cream

(ContainsMilk/Lait)

56 g

Baby Spinach

6 unit

Flour Tortillas

(ContainsWheat/Blé)

1 cup

Tomato Salsa

Not included in your delivery

¼ tsp

Sugar*

2.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Zester
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 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.

2

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

3

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.

4

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.

5

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.

6

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