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
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Halve lime. Cut one half into wedges and juice the other half.
Stem cilantro, reserving leaves whole.
Separate sliced pork into a single layer and pat dry. Season all over with seasoning blend.
Cook the Pork Mixture
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add sliced pork 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.
Warm the Tortillas
Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.
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 queso fresco. Squeeze lime wedges over to taste. Bon appétit!
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