Family Meal Kit
Bluey’s Pineapple Al Pastor-Style Pork Tacos
with pineapple
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk, Wheat
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Under %{max_calories} calories
Chef
Ryan Pugh
Dinner has gotta be done and with Bluey’s Pineapple Al Pastor-Style Pork Tacos, it’s easier than ever. Serve it up with a generous side of cilantro rice for a sweet, savory meal both parents and kids will love.
In Your Box (serves 4)
- 16 oz. Ground Pork
- 8 oz. Cooked White Rice
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8 Small Flour Tortillas
- 6 oz. Pineapple Chunks
- 1 Poblano Pepper
- 1 Lime
- 2 Tbsp. Tomato Puree
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1 oz. Grated Cotija Cheese
- 4 tsp. Fiesta Seasoning
- ¼ oz. Cilantro
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.
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Nutrition (per serving)
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Calories550
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Carbohydrates52g
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Net Carbs49g
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Fat26g
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Protein28g
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Sodium1070mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Large Non-Stick Pan
- 1 Microwave-Safe Bowl
Before You Cook
Cooking Guidelines
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
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes.
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If using ground turkey, break up until turkey reaches minimum internal temperature, 6-8 minutes.
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1 Prepare the Ingredients
Zest and halve lime. Cut one half into wedges and juice the other half.
Stem poblano pepper, seed, and cut into 1/2" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping. -
2 Cook the Filling
Drain pineapples.
Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add ground pork, poblanos (use less if spice-averse), 1/2 tsp. salt, and fiesta seasoning to hot pan. Kids not a fan of extra heat? Feel free to skip the poblanos. Stir often, breaking up pork, until poblanos are tender, no pink remains on pork, and pork reaches a minimum internal temperature of 160 degrees, 6-8 minutes.Add tomato puree, pineapples, and 1/4 cup water. Stir occasionally until sauce coats pork, 4-5 minutes.Remove from burner. Stir in 2 tsp. lime juice and 1 tsp. lime zest.While filling cooks, continue recipe. -
3 Heat the Rice
Massage rice in bag to break up any clumps. Remove rice from packaging. Place rice and 1/4 tsp. salt in a microwave-safe bowl. Microwave uncovered until heated through, 2-3 minutes.
Carefully remove from microwave. Rest, 2 minutes.While rice heats, mince cilantro; no need to stem.Fluff rice with a fork, then stir in cilantro. -
4 Heat Tortillas and Finish Dish
Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.
If tortillas come folded, keep folded.Carefully remove from microwave.Plate dish as pictured on front of card, filling tortillas with filling and topping with cheese. Squeeze lime wedges over to taste. Bon appétit!
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