15 Minute Meal Kit

Salsa Verde Pork Tacos

with corn and bean salad

Prep & Cook Time: 10-15 min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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

What's the difference between "salsa" and "salsa verde?" Well, the obvious one first… salsa verde is green. (Try to hold down the eye rolls on that one.) Salsa is traditionally made from tomatoes; salsa verde from tomatillos. (Hence the different color… we see those eyes rolling!) The green stuff does its miracles here, turning the flavor slightly tart but simply amazing. Let's get those eyes rolling in joy due to these flavors instead of groaning at our obvious jokes.

In Your Box (serves 2)

  • 10 oz. Sliced Pork
  • Info
    6 Small Flour Tortillas
  • 4 oz. Black Beans
  • 1 Lime
  • 3 oz. Corn Kernels
  • 2 oz. Fire Roasted Salsa Verde
  • Info
    1 oz. Shredded Mozzarella
  • ¼ oz. Cilantro
  • 1 tsp. Garlic Pepper
Contains: Sulfites
Food intolerance information

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
    680
  • Carbohydrates
    58g
  • Fat
    28g
  • Protein
    50g
  • Sodium
    1390mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Mixing Bowl

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

  • If using diced chicken breasts, pat dry and season with garlic pepper and ¼ tsp. salt. Follow same instructions as sliced pork in Step 2, stirring occasionally until browned and chicken reaches minimum internal temperature, 5-7 minutes.

  • If using ground pork, season with garlic pepper and ¼ tsp. salt. Follow same instructions as sliced pork in Step 2, breaking up until no pink remains and pork reaches minimum internal temperature, 5-7 minutes.

  • If using shrimp, pat dry and season with garlic pepper and ¼ tsp. salt. Follow same instructions as sliced pork in Step 2, cooking until browned and shrimp reach minimum internal temperature, 2-3 minutes per side.

  • If using steak strips, follow same instructions as sliced pork.

  1. 1

    Cook the Corn

    Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.

    Add corn to hot pan and stir occasionally until browned, 3-4 minutes.

    Remove from burner. Transfer corn to a mixing bowl and let cool, 5 minutes.

    Reserve pan, no need to wipe clean.

    While corn cooks and cools, continue recipe.

  2. 2

    Cook the Pork

    Pat sliced pork dry. Coarsely chop, then separate pieces. Season all over with garlic pepper and 1/4 tsp. salt.

    Return pan used to cook corn to medium-high heat and add 1 tsp. olive oil. Add pork to hot pan and stir occasionally until browned and pork reaches a minimum internal temperature of 145 degrees, 5-7 minutes.

    While pork cooks, continue recipe.

  3. 3

    Prepare Ingredients and Make Salad

    Stem and tear cilantro.

    Halve lime. Cut one half into wedges and juice the other half.

    Drain black beans.

    Add cilantro, black beans, 1 Tbsp. lime juice, 1 tsp. olive oil, and a pinch of salt and pepper to bowl with corn. Stir to combine.

  4. 4

    Finish the Dish

    Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.

    Plate dish as pictured on front of card, filling tortillas with pork, corn and bean salad, salsa (to taste), and cheese. Squeeze lime wedges over to taste. Bon appétit!

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