Express
Sizzling Chipotle Pork Tacos
with cheese and sour cream
Prep & Cook Time: 10-15 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Milk, Wheat
Chef
Sarah Thomsen
We can't send you sizzle in a box. (It would probably cool down between Chicago and your front door.) But the sizzle is a metaphorical. Chipotle pork and classic pepper and onion fill the tacos beautifully, with a little cooling cream and lime on top. Sizzle in a box is hard; deliciousness in a box is on the way.
In Your Box (serves 2)
- 10 oz. Sliced Pork
- 6 oz. Pepper and Onion Mix
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6 Small Flour Tortillas
- 1 Lime
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1 oz. Shredded Cheddar-Jack Cheese
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1 oz. Sour Cream
- 4 tsp. Mirepoix Broth Concentrate
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1 Tbsp. Chipotle Pesto
- 2 tsp. Fajita Seasoning
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) N3DnaAqj
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Calories730
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Carbohydrates54g
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Net Carbs51g
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Fat36g
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Protein48g
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Sodium1620mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 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 or flank steak, follow same instructions as sliced pork in Step 1, stirring occasionally until no pink remains and steak strips reach minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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If using shrimp, pat dry. Follow same instructions as sliced pork in Step 1, cooking until shrimp reaches minimum internal temperature, 2-3 minutes per side.
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1 Cook the Pork
Separate sliced pork into a single layer and pat dry. Coarsely chop, if desired. Season all over with a pinch of salt.
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.Add sliced pork, seasoning blend, pesto, mirepoix base, and 2 Tbsp. water to hot pan. Stir occasionally until no pink remains and pork reaches a minimum internal temperature of 145 degrees, 5-7 minutes.Remove from burner. If vegetables are still cooking, tent with foil. Rest, 3 minutes.While pork cooks, cook vegetables. -
2 Cook the Vegetables
Place a large non-stick pan over medium-high heat.
Add 1 tsp. olive oil and pepper and onion mix to hot pan. Stir occasionally until tender, 5-8 minutes.Remove from burner.While vegetables cook, make crema. -
3 Prepare Lime and Make Crema
Halve lime. Cut one half into wedges and juice the other half.
Combine sour cream, 2 tsp. lime juice, and a pinch of salt in a mixing bowl. Set aside. -
4 Warm Tortillas and Finish Dish
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.Plate dish as pictured on front of card, filling tortillas with pork and vegetables, and topping with cheese and crema. Squeeze lime wedges over tacos to taste. Bon appétit!
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