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Diced Pork Carnitas Tacos
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Diced Pork Carnitas Tacos

Diced Pork Carnitas Tacos

with Pickled Onion and Monterey Jack Cheese

Carnitas may not seem like the most weeknight-friendly meal...until now! Luckily, our chefs are also innovators, and have thus transformed this classic Mexican dish into one that doesn’t involve hours of slow-simmering and pork-shoulder-shredding. To create it in just 30 minutes, you’ll be cooking diced pork tenderloin with warm, smoky spices, tomato paste, chicken stock, poblano, and onion. The flavorful filling is then piled into steamy tortillas along with pickled onion, fresh tomato, Monterey Jack, and tangy lime crema. Taco ‘bout a weeknight wonder!


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

Total Time30 minutes


serving amount

1 unit

Red Onion

1 unit

Poblano Pepper

¼ ounce


1 unit

Roma Tomato

1 unit


5 teaspoon

White Wine Vinegar

8 ounce

Diced Pork Tenderloin

1 tablespoon

Fajita Spice Blend

1 unit

Chicken Stock Concentrate

1.5 ounce

Tomato Paste

4 tablespoon

Sour Cream

(Contains Milk)

6 unit

Flour Tortillas

(Contains Soy, Wheat)

¼ cup

Monterey Jack Cheese

(Contains Milk)

Not included in your delivery



1 teaspoon


4 teaspoon

Olive Oil


Nutrition Values

/ per serving
Energy (kJ)3054 kJ
Calories730 kcal
Fat32 g
Saturated Fat13 g
Carbohydrate58 g
Sugar14 g
Dietary Fiber6 g
Protein37 g
Cholesterol110 mg
Sodium1230 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.


Medium Bowl
Large Pan
Paper Towel
Slotted Spoon
Small Bowl



Wash and dry all produce. Halve and peel onion; very thinly slice half and finely chop remaining. Core, deseed, and finely chop poblano. Roughly chop cilantro leaves and stems. Dice tomato. Quarter lime.

Pickle Onion

In a medium bowl, combine sliced onion, vinegar, 1 tsp sugar (2 tsp for 4 servings), 1 TBSP water, and a pinch of salt. Stir until sugar and salt are mostly dissolved. Set aside to marinate, stirring occasionally, until ready to serve.

Cook Pork

Pat diced pork dry with paper towels. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add pork; season with salt and pepper. Cook, stirring, until browned and cooked through, 4-5 minutes. Turn off heat. Using a slotted spoon, transfer to a plate. TIP: Carefully pour out any excess grease in pan.

Make Filling

Heat a large drizzle of olive oil in same pan over medium-high heat. Add chopped onion and poblano; season with salt and pepper. Cook, stirring, until softened, 3-4 minutes. Return pork to pan and add Fajita Spice, stock concentrate, half the tomato paste (all for 4 servings), and ¼ cup water (⅓ cup for 4). Cook, stirring, until everything is coated and saucy, 1-2 minutes.

Make Crema and Warm Tortillas

In a small bowl, combine sour cream, a squeeze of lime juice, and a pinch of salt and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.


Divide filling, tomato, Monterey Jack, cilantro, pickled onion, and crema between tortillas. (TIP: Alternatively, you can put everything in individual serving bowls and let everyone assemble their own tacos.) Serve with remaining lime wedges on the side.