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
A note about serious food allergies
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.
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
Medium Non-Stick Pan
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
Cook the Pork
Separate sliced pork into a single layer and pat dry. 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. Sir occasionally until browned 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.
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.
Make the 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.
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 crema and cheese. Squeeze lime wedges over tacos to taste. Bon appétit!
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