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Citrus Pork Tacos
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Citrus Pork Tacos

Citrus Pork Tacos

with Pickled Onion & Southwest Crema

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:
Seasonal
Allergens:
Milk
Soy
Wheat

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

Total Time30 minutes
Prep Time10 minutes
DifficultyEasy

Ingredients

serving amount

1 unit

Yellow Onion

1 unit

Lime

1 unit

Long Green Pepper

1 unit

Orange

¼ ounce

Cilantro

3 tablespoon

Sour Cream

(Contains Milk)

1 tablespoon

Southwest Spice Blend

10 ounce

Ground Pork

1 unit

Tex-Mex Paste

6 unit

Flour Tortillas

(Contains Soy, Wheat)

Not included in your delivery

Salt

Pepper

¼ teaspoon

Sugar

2 teaspoon

Cooking Oil

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Nutrition Values

/ per serving
Calories820 kcal
Fat44 g
Saturated Fat15 g
Carbohydrate76 g
Sugar21 g
Dietary Fiber7 g
Protein33 g
Cholesterol110 mg
Sodium1640 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

Small Bowl
Plastic Wrap
Large Pan
Medium Bowl
Paper Towel

Instructions

Prep
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.

Make Pickles & Crema
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 Blend (½ tsp for 4). (You’ll use the remaining Southwest Spice Blend later.) Season with salt and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

Cook Veggies
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.

Cook Pork
4

• Heat a drizzle of oil in pan used for veggies over medium-high heat. Add pork* and remaining Southwest Spice Blend. 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 has thickened, 2-3 minutes more. Taste and season with salt and pepper.

Warm Tortillas
5

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

Serve
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 any remaining lime wedges on the side.

Ground Pork is fully cooked when internal temperature reaches 160°.