HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPeachy Pork Tacos
Peachy Pork Tacos

Peachy Pork Tacos

with Tangy Summer Slaw

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Pork pairs with almost any fruit—apples, figs, pineapple, you name it! We particularly love the combination of pork chops and peach salsa inside these summery tacos. A crunchy vinegar-based slaw adds the perfect bite to each taco.


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

Total Time30 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 unit


4 clove


2 unit


2 unit


2 unit

Roma Tomato

¼ ounce


24 ounce

Boneless Pork Chops

2 tablespoon

Southwest Spice Blend

8 ounce

Shredded Red Cabbage

2 tablespoon

White Wine Vinegar

12 unit

Flour Tortilla


8 tablespoon

Sour Cream


Not included in your delivery

4 teaspoon

Olive Oil


Kosher Salt



2 teaspoon


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories699 kcal
Energy (kJ)2925 kJ
Fat24 g
Saturated Fat9 g
Carbohydrate69 g
Sugar16 g
Dietary Fiber6 g
Protein50 g
Cholesterol114 mg
Sodium557 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.
Utensilsarrow down iconarrow down icon
Large Bowl
Aluminum Foil
Large Pan
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Preheat the oven to 400 degrees. Halve, pit, and dice the peaches into ½-inch cubes. Core, seed, and dice the tomatoes. Halve, peel, and finely dice the shallots. Zest and halve the limes. Finely chop the parsley. Mince or grate the garlic.


Thinly slice the pork crosswise. In a large bowl, toss the pork with the garlic, Southwest seasoning, a large drizzle of oil and a large pinch of salt and pepper. TIP: If you have the time, you can let the pork marinate for up to 2 hours.


In a medium bowl, combine the peaches, tomatoes, shallots, lime zest, lime juice, and parsley. Season to taste with salt and pepper.


In a medium bowl, combine the white wine vinegar and 2 teaspoons sugar; stir until the sugar dissolves. Add the cabbage and toss to coat. Set aside to marinate until the rest of the meal is ready.


Cook the pork: Wrap the tortillas in foil and place in the oven for 4-6 minutes to warm. Heat a large drizzle of oil in a large pan over medium-high heat. Working in batches, if necessary, add the pork to the pan and cook for about 2 minutes per side, until browned and cooked to desired doneness.


Assemble and plate: Build each taco with some of the pork, slaw, peach salsa, and a dollop of sour cream. Dig in and enjoy!