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!

Tags:
Quick
Allergens:
Milk

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

Preparation Time30 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

serving amount

250 g

Ground Pork

113 g

Onion, sliced

1 unit(s)

Sweet Bell Pepper

1 tbsp

Southwest Spice Blend

(May contain Peanuts, Sulphites, Sesame, Triticale, Milk, Tree nuts, Mustard, Wheat, Soy)

1 unit(s)

Lime

113 g

Baby Tomatoes

7 g

Cilantro

½ cup

Cheddar Cheese, shredded

(Contains Milk)

1 unit(s)

Sour Cream

1 unit(s)

Mini Cucumber

56 g

Spring Mix

6 unit(s)

Flour Tortillas

Not included in your delivery

3.5 tbsp

Oil*

¼ tsp

Sugar*

¼ tsp

Salt and Pepper*

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Nutrition Values

Calories680 kcal
Fat53 g
Saturated Fat17 g
Carbohydrate19 g
Sugar8 g
Dietary Fiber5 g
Protein33 g
Cholesterol105 mg
Sodium520 mg
Trans Fat0.5 g
Potassium950 mg
Calcium600 mg
Iron3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet
•Measuring Spoons
•Zester
•Medium Bowl
•Small Bowl
•Large Non-Stick Pan
•Large Bowl
•Whisk
•Aluminum Foil

Instructions

Roast veggies
1

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.

Make salsa
2

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.

Make crema
3

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

Cook pork
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 remaining Southwest Spice Blend. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.**

Warm tortillas and make salad
5

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.

Finish and serve
6

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

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