Express
Mojo Pork Tacos
with cotija
Prep & Cook Time: 10-15 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Milk, Wheat
Chef
David Padilla
Succulent sliced pork gets a flavor assist from cilantro lime seasoning and sweet mandarin oranges (and their juice), filling these tacos with something special. Add a dash of heat and we've got handheld perfection coming at you in less than fifteen minutes.
In Your Box (serves 2)
- 10 oz. Sliced Pork
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6 Small Flour Tortillas
- 4 oz. Mandarin Oranges in Juice
- 1 Poblano Pepper
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2 oz. Sour Cream
- 2 Green Onions
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1 oz. Grated Cotija Cheese
- ¼ oz. Cilantro
- ¼ fl. oz. Hot Sauce
- ½ tsp. Cilantro Lime Pepper Salt
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) 4qYKRE3M
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Calories680
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Carbohydrates54g
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Net Carbs51g
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Fat29g
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Protein48g
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Sodium1360mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Large Non-Stick Pan
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 20 oz. sliced pork, follow same instructions as 10 oz. sliced pork, working in batches, if necessary.
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If using chicken breasts, pat dry, and on a clean cutting board, cut into 1” dice. Season with cilantro lime pepper salt. Follow same instructions as sliced pork in Step 2, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using steak strips, follow same instructions as sliced pork in Steps 1 and 2, stirring occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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If using shrimp, pat dry and season with cilantro lime pepper salt. Follow same instructions as sliced pork in Step 2, cooking until shrimp reach minimum internal temperature, 2-3 minutes per side.
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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 cilantro lime pepper salt. -
2 Cook the Pork Mixture
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add poblanos to hot pan. Stir occasionally until starting to soften, 2-3 minutes.Add sliced pork and 1/4 tsp. salt. Stir occasionally until poblanos are tender, no pink remains on pork, 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. -
3 Warm the Tortillas
Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.
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. -
4 Finish the Dish
Plate dish as pictured on front of card, placing pork mixture in tortillas and topping with hot sauce (to taste), cilantro leaves, sour cream, green portions of green onions, and cheese. Bon appétit!
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