Express
Salsa Verde Pork Tacos
with corn and bean salad
Prep & Cook Time: 10-15 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Milk, Wheat
Chef
Maija Barnes
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
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6 Small Flour Tortillas
- 4 oz. Black Beans
- 3 oz. Corn Kernels
- 1 Lime
- 2 oz. Fire Roasted Salsa Verde
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1 oz. Shredded Mozzarella
- ¼ oz. Cilantro
- 1 tsp. Garlic Pepper
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)
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Calories680
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Carbohydrates57g
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Net Carbs52g
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Fat28g
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Protein50g
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Sodium1390mg
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
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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.
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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.
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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.
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If using steak strips, follow same instructions as sliced pork.
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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 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 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 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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