Express
Citrus Mojo Pork Tacos
with cotija
Prep & Cook Time: 15-20 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Milk, Wheat
- Protein-Packed
Chef
David Padilla
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 10 oz. Sliced Pork
- 6 Small Flour Tortillas
- 4 oz. Mandarin Oranges in Juice
- 1 Poblano Pepper
- 2 oz. Light Sour Cream
- 1 oz. Grated Cotija
- 2 Green Onions
- ¼ oz. Cilantro
- 2 tsp. Citrus Mojo Rub
- ¼ fl. oz. Hot Sauce
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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Calories680
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Carbohydrates57g
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Net Carbs54g
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Fat27g
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Protein49g
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Sodium1140mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Large Non-Stick Pan
- 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 shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Prepare the Ingredients
Stem cilantro, reserving leaves whole.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.Stem poblano pepper, seed, and cut into 1/4" 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.Pat sliced pork dry. Coarsely chop, then separate pieces. Season all over with citrus mojo rub. -
2 Cook the Pork Mixture
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add poblanos (use less if spice-averse) to hot pan. Stir occasionally until slightly softened, 2-3 minutes.Add sliced pork and 1/4 tsp. salt. Stir occasionally until poblanos are tender and pork reaches a minimum internal temperature of 145 degrees, 4-6 minutes.Add oranges and their juice and white portions of green onions. Stir until combined, breaking up oranges, 1-2 minutes.Remove from burner. Rest, 3 minutes. -
3 Warm the Tortillas
Wrap tortillas in a damp paper towel. If tortillas come folded, keep folded.
Microwave wrapped until heated through, 30-60 seconds.Carefully remove from microwave.Alternatively, place a medium non-stick pan over medium-high heat. Add tortillas, one at a time, to hot, dry pan. Heat undisturbed, 30-45 seconds per side. Remove from burner. -
4 Finish the Dish
Plate dish as pictured on front of card, filling tortillas with pork mixture. Garnish with hot sauce (to taste), cilantro, sour cream, green portions of green onions, and cheese. Bon appétit!
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