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
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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
Prepare the Ingredients
Coarsely chop slaw mix.
In a mixing bowl, combine slaw mix and a pinch of salt. Set aside, 5 minutes.
While slaw sits, stem and halve red bell pepper. Remove seeds and ribs. Slice into ½"-thick pieces.
Coarsely chop pineapple.
After 5 minutes, add creamy cilantro sauce to slaw and stir to combine. Set aside.
Separate sliced pork into a single layer and pat dry. Season all over with a pinch of salt.
Start the Sauce
Place a large non-stick pan over medium-high heat.
Add 1 tsp. olive oil, red bell pepper, and a pinch of salt and pepper to hot pan. Stir occasionally until tender, 5-8 minutes.
Finish the Sauce
Add pineapple, demi-glace, and 3 Tbsp. water to hot pan. Bring to a simmer.
Once simmering, remove from burner. Transfer sauce to a mixing bowl and cover. Wipe pan clean and reserve.
Cook the Pork
Return pan used to cook sauce to medium-high heat and add 1 tsp. olive oil
Add sliced pork and seasoning blend to hot pan. Stir occasionally until no pink remains and pork reaches a minimum internal temperature of 145 degrees, 4-6 minutes.
Stir in a pinch of salt and pepper and red pepper flakes (to taste). Remove from burner. Return sauce to pan and stir until pork is coated. Rest, 3 minutes.
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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