Meal Kit
Smoky Pork Tacos
with jalapeño ranch slaw and pico de gallo
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk, Eggs, Wheat
Chef
Sarah Thomsen
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
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6 Small Flour Tortillas
- 4 oz. Slaw Mix
- 1 Lime
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2 fl. oz. Jalapeno Ranch Dressing
- 1 Shallot
- ¼ oz. Cilantro
- 2 tsp. Smoked Paprika
- 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) QOjR1JOw
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Calories780
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Carbohydrates60g
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Net Carbs54g
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Fat47g
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Protein35g
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Sodium1610mg
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
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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.
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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.
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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.
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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.
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1 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.AFTER PARTY CHANGES: added more fajita seasoning and salt, pls test!! -
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 1/4 tsp. salt in a mixing bowl. Set aside.
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3 Make the Slaw
In another mixing bowl, combine slaw mix, dressing, and a pinch of salt. Set aside.
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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 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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