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Citrus Pork Tacos

Citrus Pork Tacos

with Pickled Onion & Southwest Crema

Hall Of Fame
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The week just isn’t complete without taco night. If you agree (and how could you not?), you’re in luck! Our chefs put together a Tex Mex–style taco that’s sure to satisfy. There’s citrusy pork, bell pepper, and pickled onion, all piled into steamy-soft tortillas. Drizzle it all with a Southwest-spiced crema and you’re ready for a truly spec-TACO-lar meal.

Tags:No Oven
Allergens:MilkWheat

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

Total Time30 minutes
Prep Time10 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Red Onion

1 unit

Long Green Pepper

1 unit

Orange

1 unit

Lime

¼ ounce

Cilantro

4 tablespoon

Sour Cream

(ContainsMilk)

1 tablespoon

Southwest Spice Blend

10 ounce

Ground Pork

1 unit

Tex-Mex Paste

6 unit

Flour Tortillas

(ContainsWheat)

Not included in your delivery

2 teaspoon

Cooking Oil

¼ teaspoon

Sugar

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories850 kcal
Fat45 g
Saturated Fat17 g
Carbohydrate83 g
Sugar18 g
Dietary Fiber6 g
Protein33 g
Cholesterol115 mg
Sodium1860 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
Small Bowl
Plastic Wrap
Large Pan
Medium Bowl
Paper Towel
Instructionsarrow up iconarrow up icon
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1

• Wash and dry produce. • Halve, peel, and thinly slice onion. Quarter lime. Halve, core, and thinly slice green pepper into strips. Halve orange. Roughly chop cilantro.

2

• In a small microwave-safe bowl, combine ¼ of the onion, juice from half the lime, ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt. Cover with plastic wrap and microwave for 30 seconds. Set aside. • In a separate small bowl, combine sour cream with ¼ tsp Southwest Spice (½ tsp for 4). (You’ll use the remaining Southwest Spice later.) Season with salt and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

3

• Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper and remaining onion; cook, stirring occasionally, until browned and tender, 5-7 minutes. Season with salt and pepper. • Turn off heat; transfer to a medium bowl. Wipe out pan.

4

• Heat a drizzle of oil in pan used for veggies over medium-high heat. Add pork* and remaining Southwest Spice. Cook, breaking up meat into pieces, until browned, 3-4 minutes. TIP: If there’s excess grease in your pan, carefully pour it out. • Stir in Tex-Mex paste, juice from orange, and a squeeze of lime juice. Bring to a simmer and cook until pork is cooked through and sauce is thickened, 2-3 minutes more. Taste and season with salt and pepper.

5

• While pork cooks, wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.

6

• Divide tortillas between plates and fill with pork filling and veggies. Drizzle with crema and top with pickled onion (draining first) and cilantro. Serve with remaining lime wedges on the side.