Meal Kit

Hawaiian-Style Pork Tacos

with cilantro crema slaw and pineapple

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Medium

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)

  • Info
    2 fl. oz. Creamy Cilantro Sauce
  • ½ tsp. Chipotle Seasoning
  • 3 oz. Pineapple Chunks
  • Info
    6 Small Flour Tortillas
  • 10 oz. Sliced Pork
  • 8 oz. Slaw Mix
  • 1 Red Bell Pepper
  • Info
    2 tsp. Chicken Demi-Glace Concentrate
  • ¼ tsp. Red Pepper Flakes

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
    820
  • Carbohydrates
    67g
  • Fat
    40g
  • Protein
    47g
  • Sodium
    1627mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Large Non-Stick Pan
  • 2 Mixing Bowls

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

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  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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