Meal Kit

Smoky Pork Tacos

with jalapeño ranch slaw and pico de gallo

Prep & Cook Time: 20-30 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Milk, Eggs, Wheat

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

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)

  • Info
    6 Small Flour Tortillas
  • 2 tsp. Fajita Seasoning
  • 10 oz. Ground Pork
  • 2 tsp. Smoked Paprika
  • 1 Shallot
  • 1 Lime
  • 2 Roma Tomatoes
  • ¼ oz. Cilantro
  • 4 oz. Slaw Mix
  • Info
    2 fl. oz. Jalapeño Ranch Dressing

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 2 Mixing Bowls
  • 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

  • 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.

  1. 1

    Prepare the Ingredients

    Core tomatoes and cut into ½" dice. Mince cilantro (no need to stem). Peel and mince shallot. Halve lime. Cut one half into wedges and juice the other half.

    AFTER PARTY CHANGES: added more fajita seasoning and salt, pls test!!

  2. 2

    Make the Pico de Gallo

    Combine tomatoes, cilantro, half the shallot (reserve remaining for pork), 2 tsp. lime juice, 2 tsp. olive oil, and ¼ tsp. salt in a mixing bowl. Set aside.

  3. 3

    Make the Slaw

    In another mixing bowl, combine slaw mix, dressing, and a pinch of salt. Set aside.

  4. 4

    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, paprika, and a pinch of salt 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.

  5. 5

    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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