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!

Allergènes:
Lait
Sulfites
Blé

Produit dans une installation 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.

Durée de préparation35 minutes
Temps de cuisson10 minutes
DifficultéFacile

Ingrédients

quantité par portion

250 g

Porc haché

113 g

Oignon rouge, tranché

1 pièce(s)

Poivron

1 cs

Mélange d'épices Sud-Ouest

(Peut contenir Soya, Sulfites, Noix, Blé, Lait, Moutarde, Arachides, Sésame)

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 Soya, Avoine, Seigle, Sésame, Triticale, Lait)

Pas inclus dans votre livraison

¼ cc

Sel et Poivre*

4 cs

Huile*

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Informations nutritionnelles

Énergie (kcal)930 kcal
Graisses61 g
dont saturés19 g
Glucides58 g
dont sucres10 g
Fibres5 g
Protéines40 g
Cholestérol105 mg
Sel1040 mg
Gras Trans0.5 g
Potassium950 mg
Calcium400 mg
Fer5.5 mg

Ustensiles

Zesteur
Bol à mélanger, moyen
Papier aluminium

Instructions

ROAST VEGGIES
1

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.

MAKE SALSA
2

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.

MAKE CREMA
3

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

4

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.**

5

While pork cooks, wrap tortillas in 2 foil packets. Heat in middle of oven, until warm and flexible, 5-6 min.

6

Fill each tortilla with pork and veggies. Top with salsa, lime crema and cheese. Squeeze over a lime wedge, if desired.