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Pork and Pepper Tacos

Pork and Pepper Tacos

with Lime Crema and Salsa Fresca

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A satisfying plate of tacos is just what the doctor ordered! Roasted peppers and onions are paired with perfectly seasoned ground pork, zesty lime crema and a homemade salsa fresca!

Tags:Family FriendlyOptional SpiceBestseller
Allergens:Sulphites/SulfiteWheat/BléMilk/Lait

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

6 unit

Flour Tortillas

(ContainsSulphites/Sulfite, Wheat/Blé)

160 g

Roma Tomato

160 g

Sweet Bell Pepper

113 g

Red Onion

1 unit

Lime

¼ cup

Cheddar Cheese, shredded

(ContainsMilk/Lait)

2 tbsp

Mexican Seasoning

0.13 tsp

Chipotle Powder

6 tbsp

Sour Cream

(ContainsMilk/Lait)

Not included in your delivery

2 tbsp

Oil*

½ tsp

Sugar*

0.13 tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories900 kcal
Fat51 g
Saturated Fat17 g
Carbohydrate67 g
Sugar14 g
Dietary Fiber8 g
Protein39 g
Cholesterol92 mg
Sodium1220 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
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Zester
Small Bowl
Large Non-Stick Pan
Aluminum Foil
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Heat Guide for Step 1: 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy. Core, then cut pepper into 1/4-inch slices. Peel, then cut onion into 1/4-inch slices. Add peppers, three-quarters of the onions, half the Mexican Seasoning, 1 tbsp oil (dbl for 4 ppl) and 1/8 tsp chipotle powder to an unlined baking sheet. (NOTE: Reference heat guide.) Season with salt and pepper, then toss to combine. Roast in the middle of the oven, stirring halfway through, until tender, 12-14 min.

2

Meanwhile, zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges. Cut tomatoes into 1/4-inch pieces. Finely chop remaining onions. Add tomatoes, chopped onions, 1/2 tsp sugar, 1/2 tbsp lime juice and 1/2 tbsp oil (dbl all for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine. Set aside.

3

Add sour cream and lime zest to another 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. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add remaining Mexican Seasoning. Cook, stirring often, until fragrant, 1 min. Season with pepper, to taste.

5

Meanwhile, wrap tortillas in foil, then 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!)

6

Top tortillas with pork and veggies, then spoon salsa fresca over top. Dollop with lime crema and sprinkle with cheese. Squeeze a lime wedge over top, if desired.