with Toppings Bar
Ingredients: Ground pork • Romaine Lettuce • Flour tortillas (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) (wheat, sulphites) • Sweet bell pepper • Tomato salsa (water, tomatoes (tomatoes, tomato juice, citric acid, calcium chloride), tomato paste, green bell peppers, onions, jalapeno peppers, vinegar, sugar, salt, garlic, soybean oil, dried garlic, dried onion, canola oil, spices, paprika oleoresin, xanthan gum, citric acid, potassium sorbate, sodium benzoate) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Limes • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Jalapeno pepper • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Green onion.
Allergens
Tags
Ground Pork
250 g
Flour Tortillas
6 unit(s)
Mexican Seasoning
8 g
Guacamole
3 tbsp
Tomato Salsa
0.5 cup
Cheddar Cheese, shredded
0.25 cup
Sweet Bell Pepper
1 unit(s)
Jalapeño
1 unit(s)
Green Onion
2 unit(s)
Lime
1 unit(s)
Sour Cream
86 mL
Pepper*
0.063 tsp
Oil*
0.5 tbsp
Salt*
0.063 tsp
Sugar*
2 tsp
- Before starting, wash and dry all produce.
- Core, then cut pepper into 1/4-inch slices.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Thinly slice green onions.
- Thinly slice jalapeño into 1/4-inch rounds, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
- To a small pot, add 1 tbsp (2 tbsp) lime juice, jalapeños, 2 tbsp (1/4 cup) water and 2 tsp (4 tsp) sugar. Season with salt.
- Bring to a simmer over medium-high. Cook for 1-2 min, stirring often, until sugar dissolves.
- Remove from heat. Transfer jalapeños, including liquid, to a small bowl.
- Set aside in the fridge to cool.
- Heat a large non-stick pan over medium-high. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then pork and peppers. Cook for 4-5 min, breaking up pork into smaller pieces, until no pink remains.**
- Carefully drain and discard excess fat.
- Add Mexican Seasoning and lime zest. Cook for 1 min, stirring often, until fragrant.
- Season with salt and pepper.
- Just before serving, wrap tortillas in paper towels.
- Microwave for 30 sec-1 min, until tortillas are warm and flexible. (TIP: You can skip this step if you don't want to warm the tortillas!)
- Drain pickled jalapeños.
- Arrange pork filling and all of the toppings in small serving bowls and place in the middle of the table.
- Divide tortillas between plates.
- Allow everyone to create their tacos however they like, with pork-pepper mixture, pickled jalapeños, cheese, salsa, guacamole, sour cream and green onions.
820
kcal
Calories
42
g
Fat
16
g
Saturated Fat
75
g
Carbohydrate
21
g
Sugar
8
g
Dietary Fiber
40
g
Protein
115
mg
Cholesterol
1620
mg
Sodium
0.5
g
Trans Fat
1200
mg
Potassium
350
mg
Calcium
6
mg
Iron
