Chipotle Sliced Pork and Corn Tacos

with pineapple salsa

Prep & Cook Time: 10-15 min.

Cook Within: 4 days

Difficulty Level: Intermediate

Spice Level: Spicy

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 you!
A note about serious food allergies

What's for dinner? These smoky and sweet flavor bombs are the perfect solution to a long day and provide the perfect quick bite! Chipotle tacos so nice we made sure you could eat them thrice!

In Your Box (serves 2)

  • 10 oz. Sliced Pork
  • Info
    6 Small Flour Tortillas
  • 5 oz. Corn Kernels
  • 2 fl. oz. Enchilada Sauce
  • 2 oz. Pineapple Chunks
  • 2 Green Onions
  • Info
    1 oz. Shredded Cheddar-Jack Cheese
  • 0.7 oz. Diced Jalapeño Pepper
  • 0.28 oz. Lemon Juice
  • ½ tsp. Chipotle Seasoning
Contains: Sulfites
Food intolerance information

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Large Non-Stick Pan
  • 1 Mixing 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

  • If using diced chicken breasts, pat dry. Follow same instructions as sliced pork in Steps 1 and 2, stirring occasionally, 5-7 minutes.

  • If using shrimp, pat dry. Follow same instructions as sliced pork in Steps 1 and 2, cooking 2-3 minutes per side.

  • If using steak strips, follow same instructions as sliced pork in Steps 1 and 2, stirring occasionally, 4-6 minutes. Rest, 3 minutes.

  1. 1

    Start the Filling

    Pat sliced pork dry. Coarsely chop, then separate pieces. Season all over with 1/4 tsp. salt and chipotle seasoning (use less if spice-averse).

    Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add sliced pork to hot pan and stir occasionally until browned, 2-4 minutes.

    Pork will finish cooking in a later step.

  2. 2

    Finish the Filling

    Add corn, 1/4 tsp. salt, and enchilada sauce to hot pan. Stir occasionally until combined and sliced pork reaches a minimum internal temperature of 145 degrees, 3-4 minutes.

    Remove from burner. Rest, 3 minutes.

    While filling cooks, continue recipe.

  3. 3

    Prepare the Salsa

    Coarsely chop pineapple.

    Trim and thinly slice green onions, keeping white and green portions separate.

    Combine pineapple, lemon juice, jalapeños (to taste), green portions of green onions, a pinch of salt, and 1 tsp. olive oil in a mixing bowl. Set aside.

  4. 4

    Warm Tortillas and Finish Dish

    Wrap tortillas in a damp paper towel and microwave until warmed, 30-60 seconds.

    If tortillas come folded, keep folded.

    Plate dish as pictured on front of card, filling tortillas with pork mixture and topping with cheese, salsa, and green portions of green onions. Bon appétit!

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