Express
Hawaiian Pork Tacos
with zesty pineapple slaw
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Eggs, Wheat, Sesame, Soy
- Protein-Packed
Chef
Hannah Fenton
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 4)
- 16 oz. Ground Pork
- 10.94 oz. Long Grain White Rice
- 12 Small Flour Tortillas
- 1 Red Bell Pepper
- 6 oz. Shredded Red Cabbage
- 6 oz. Pineapple Chunks
- 3 oz. BBQ Sauce
- 3 oz. Diced Red Onion
- 1 Lime
- 2 oz. Yuzu Dipping Sauce
- 0.88 oz. Mayonnaise
- 1 tsp. Umami 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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Calories920
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Carbohydrates127g
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Net Carbs122g
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Fat32g
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Protein34g
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Sodium1600mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
- 1 Medium Pot
- 1 Zester
- 1 Colander/Strainer
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 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 Cook the Rice
Bring a medium pot with rice, 2 1/2 cups water, and umami seasoning to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner. Set aside and cover to keep warm.While rice cooks, continue recipe. -
2 Cook the Pork Filling
Remove stem, seeds, and ribs, and cut bell pepper into 1/2" dice.
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.Add ground pork, onions, bell peppers, 1/2 tsp. salt, and 1/4 tsp. pepper to hot pan. Break up meat until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 5-7 minutes.Stir in BBQ sauce and yuzu dipping sauce until combined, 1-2 minutes.Remove from burner.While pork filling cooks, continue recipe. -
3 Assemble the Slaw
Drain pineapples in a colander/strainer.
Zest, halve, and juice lime.In a mixing bowl, combine 1 Tbsp. lime juice, 1/4 tsp. lime zest, mayonnaise, 1/4 tsp. salt, cabbage, and pineapples. Set aside. -
4 Heat Tortillas and Finish Dish
Heat tortillas to your preference using a toaster or microwave. If tortillas come folded, keep folded.
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 pan.Plate dish as pictured on front of card, filling tortillas with pork filling, then slaw. Bon appétit!
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