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!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Porc haché
113 g
Oignon rouge, tranché
1 pièce(s)
Poivron
6 g
Mélange d'épices Sud-Ouest
(Peut contenir : Arachides, Sulfites, Sésame, Triticale, Lait, Noix, Moutarde, Blé, Soya)
1 pièce(s)
Lime
113 g
Petites tomates
7 g
Coriandre
½ tasse(s)
Cheddar, râpé
(Contient: Lait)
1 pièce(s)
Crème sure
6 pièce(s)
Tortillas de farine
(Contient: Sulfites, Blé Peut contenir : Lait, Soya)
Pas inclus dans votre livraison
¼ cc
Sel et Poivre*
4 cs
Huile*
Ustensiles
Instructions
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.
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.
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, 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 middle of oven, until warm and flexible, 5-6 min.
Fill each tortilla with pork and veggies. Top with salsa, lime crema and cheese. Squeeze over a lime wedge, if desired.
