Meal Kit

Hawaiian-Style Pork Tacos

with cilantro crema slaw and pineapple

Prep & Cook Time: 60+ min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and 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

In Your Box (serves 2)

  • 10 oz. Sliced Pork
  • Info
    6 Small Flour Tortillas
  • 8 oz. Slaw Mix
  • ½ tsp. Chipotle Seasoning
  • Info
    2 fl. oz. Creamy Cilantro Sauce
  • 1 Red Bell Pepper
  • Info
    2 tsp. Chicken Demi-Glace Concentrate
  • 3 oz. Pineapple Chunks

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
    839
  • Carbohydrates
    66g
  • Fat
    43g
  • Protein
    47g
  • Sodium
    1773mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Large Non-Stick Pans
  • 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
  1. 1

    Prepare the Ingredients

    Stem, seed, remove ribs, and halve red bell pepper. Slice into ½"-thick piece.
    Coarsely chop pineapple Coarsely chop slaw mix In a mixing bowl, combine slaw mix, dressing, and a pinch of salt. Set aside. Separate sliced pork into a single layer and pat dry. Season all over with a pinch of salt.

  2. 2

    Cook the Red Bell Pepper

    Place a large non-stick pan over medium-high heat. Add 1 tsp. olive oil, red bell pepper to hot pan. Stir occasionally until tender, 5-8 minutes.
    Add a pinch of salt and pepper.

  3. 3

    Make the Sauce

    Add pineapple, chipotle seasoning, chicken demi, and 3 Tbsp. water to hot pan. Bring to a simmer Once simmering, remove from burner. Cover and set aside.

  4. 4

    Cook the Pork

    Place another large non-sick pan over medium-high heat and add 1 tsp. olive oil Add sliced pork** to hot pan. Stir occasionally until no pink remains and pork reach a minimum internal temperature of 145 degrees, 4-6 minutes. Stir in with ¼ tsp. salt and a pinch of pepper. Remove from burner. Transfer cooked pork to sauce and stir to coat.

  5. 5

    Finish Tacos and Finish Dish

    Stir slaw to recombine. Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds. Plate dish as pictured on front of card, placing pork and sauce in tortillas and topping with slaw. Bon appétit!

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