Smoky Pork Tacos
with jalapeño ranch slaw and pico de gallo
Prep & Cook Time: 20-30 min.
Difficulty Level: Easy
Spice Level: Medium
Cook Within: 5 days
Contains: Milk, Eggs, Wheat
We've heard of smoke getting in your eyes, or smoke in the water, but smoky tacos? Now we've heard everything! But why not? A hint of paprika (the smoky!) on the pork, a bit of jalapeño ranch from the slaw, and fresh pico combine for handheld dinner delight. This meal is smokin'!
In Your Box (serves 2)
- 10 oz. Ground Pork
- 2 Roma Tomatoes
- 4 oz. Slaw Mix
- 1 Lime
- 1 Shallot
- ¼ oz. Cilantro
- 2 tsp. Smoked Paprika
- 1 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.
Nutrition (per serving) yOkjj5qm
You Will Need
- Olive Oil
- 2 Mixing Bowls
- 1 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
Customize It Instructions
If using shrimp, pat dry. Follow same instructions as ground pork in Step 4, cooking until opaque and shrimp reaches minimum internal temperature, 2-3 minutes per side.
If using Impossible burger, follow same instructions as ground pork in Step 4, breaking into small pieces and cooking until heated through, 4-6 minutes.
If using ground turkey, follow same instructions as ground pork in Step 4, breaking up meat until no pink remains and turkey reaches minimum internal temperature, 7-9 minutes.
If using steak strips, separate into a single layer and pat dry. Follow same instructions as ground pork in Step 4, stirring occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes.
Prepare the Ingredients
Core tomatoes and cut into 1/2" dice.Mince cilantro (no need to stem).Peel and mince shallot.Halve lime. Cut one half into wedges and juice the other half.
Make the Pico de Gallo
Combine tomatoes, cilantro, half the shallot (reserve remaining for pork), 2 tsp. lime juice, 2 tsp. olive oil, and a pinch of salt in a mixing bowl. Set aside.
Make the Slaw
In another mixing bowl, combine slaw mix, dressing, and a pinch of salt. Set aside.
Cook the Ground Pork
Place a large non-stick pan over medium-high heat. Add 1 tsp. olive oil, ground pork, and remaining shallot to hot pan.Stir in fajita seasoning and paprika until pork is coated. Then break up meat until no pink remains and pork reaches a minimum internal temperature of 160 degrees , 5-7 minutes.Remove from burner.
Heat Tortillas and Finish 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 ground pork, slaw, and pico de gallo. Squeeze lime wedges over to taste. Bon appétit!
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