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Chimichurri Pork Tacos with Crispy Tortillas
and fiesta rice
Prep & Cook Time: 15-20 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Milk, Wheat
- Fiber-Rich
- Protein-Packed
Chef
David Welch
In Your Box (serves 2)
- 10 oz. Sliced Pork
- 8 oz. Cooked White Rice
- 6 Small Flour Tortillas
- 4 oz. Fire Roasted Salsa Verde
- 1 Poblano Pepper
- 2 oz. Shredded Quesadilla Cheese
- 1 oz. Light Sour Cream
- 1 oz. Cream Cheese
- 1 tsp. Fiesta Seasoning
- 1 tsp. Chimichurri Seasoning
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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Calories870
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Carbohydrates75g
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Net Carbs70g
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Fat39g
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Protein55g
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Sodium1500mg
Recipe Steps
You Will Need
- Cooking Spray
- Butter
- Olive Oil
- Salt
- 1 Large Non-Stick Pan
- 1 Baking Sheet
- 1 Microwave-Safe Bowl
- 1 Microwave
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 steak strips, follow same instructions.
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1 Prepare the Ingredients
Stem poblano pepper, seed, and cut into 1/4" dice, or coarsely chop. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.
Pat sliced pork dry. Coarsely chop, then separate pieces. -
2 Cook the Filling
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add poblanos (use less if spice-averse), pork, chimichurri seasoning, and a pinch of salt to hot pan. Stir occasionally until browned and pork reaches a minimum internal temperature of 145 degrees, 6-8 minutes.Stir in cream cheese and half the salsa (to taste; reserve remaining for garnish) until combined, 1-2 minutes.Remove from burner. Rest, 3 minutes. -
3 Assemble and Bake the Tacos
Wrap tortillas in a damp paper towel. If tortillas come folded, keep folded. Microwave until heated through, 30-60 seconds.
Carefully remove from microwave and transfer to a clean, flat work surface.Poke tortillas with a fork all over, 10 times for each tortilla. Evenly top with 1 tsp. olive oil and massage oil into tortillas on one side.Flip tortillas. Evenly divide filling (to taste) among tortillas, placing on one half, then top with cheese. Fold tortillas over filling, pressing gently to adhere. Place tacos on prepared baking sheet.Bake in hot oven until tortillas are crispy and cheese is melted, 10-12 minutes.Carefully remove from oven.While tacos bake, continue recipe. -
4 Heat Rice and Finish Dish
Carefully massage rice in bag to break up any clumps.
In a microwave-safe bowl, combine rice, fiesta seasoning, a pinch of salt, and 1/2 Tbsp. butter.Microwave uncovered until heated through, 2-3 minutes.Carefully remove from microwave. Rest, 2 minutes. Fluff rice with a fork.Plate dish as pictured on front of card. Serve sour cream and remaining salsa (to taste) on the side. Bon appétit!
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