Acapulco Pork Tacos with Cheddar and Jalapeño Ranch Slaw
Prep & Cook Time:10-15 min.
Cook Within:4 days
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Easy to make and delightful to eat, these Acapulco pork tacos make dinner a festive occasion. Pork strips, seasoned with taco seasoning, fill tortillas along with zesty lime slaw. Buen provecho!
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Customize It Instructions
If using 20 oz. pork strips, follow same instructions as regular pork strips, cooking in batches if necessary.
If using ground beef, follow same instructions as pork strips in Step 2, breaking up ground beef until no pink remains and beef reaches a minimum internal temperature of 160, 4-5 minutes.
If using Italian sausage, remove Italian sausage from casing. Follow same instructions as pork strips in Step 2, breaking up sausage, until no pink remains and sausage reaches a minimum internal temperature of 160 degrees, 4-6 minutes.
Prepare the Ingredients
Core tomato and cut into ½" dice.
Trim and thinly slice green onions, keeping white and green portions separate.
In a mixing bowl, combine slaw mix, garlic oil, jalapeño ranch, and a pinch of pepper. Set aside.
Separate sliced pork into a single layer and pat dry. Season all over with a pinch of salt and pepper.
Start the Filling
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add sliced pork and demi-glace to hot pan and stir occasionally until no pink remains and pork reaches a minimum internal temperature of 145 degrees, 4-6 minutes.
Finish the Filling
Stir tomatoes, white portions of green onions, and fajita seasoning into hot pan. Stir often until tomatoes break down slightly, 1-2 minutes.
Remove from burner.
Warm Tortillas and Finish Dish
Wrap tortillas in a damp paper towel and microwave, 30-60 seconds.
Plate dish as pictured on front of card, filling tortillas with filling and topping with slaw, cheese, and green portions of green onions. Bon appétit!
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