Express
Mojo Pork Tacos with Queso Fresco and Sour Cream
stovetop cooking
Prep & Cook Time: 10-15 min.
Spice Level: Mild
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 a bit more of that tangy lime 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 Lime
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2 oz. Sour Cream
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2 oz. Queso Fresco Crumbles
- 2 Green Onions
- ¼ oz. Cilantro
- ¼ fl. oz. Hot Sauce
- 1 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) gqR6EbqE
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Calories710
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Carbohydrates54g
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Net Carbs51g
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Fat33g
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Protein50g
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Sodium1450mg
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 steak strips, follow same instructions as sliced pork in Steps 1 and 2, stirring occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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If using diced chicken breasts, follow same instructions as sliced pork in Steps 1 and 2, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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1 Prepare the Ingredients
Halve lime. Cut one half into wedges and juice the other half.
Stem cilantro, reserving leaves whole.Trim and thinly slice green onions on an angle, keeping white and green portions separate.Separate sliced pork into a single layer and pat dry. Coarsely chop, then season all over with seasoning blend. -
2 Cook the Pork Mixture
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add sliced pork and a pinch of salt to hot pan. Stir occasionally until no pink remains and sliced pork reaches a minimum internal temperature of 145 degrees, 4-6 minutes.Add oranges and their juice, white portions of green onions, and lime juice. 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, green portions of green onions, sour cream, and cheese. Squeeze lime wedges over to taste. Bon appétit!
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