Meal Kit

Spanish 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 Spanish bombs (Clash song), and Spanish fly (not appropriate for a family website), but Spanish tacos? Now we've heard everything! But why not? A hint of paprika on the pork, a bit of jalapeño ranch from the slaw, and fresh pico combine for handheld dinner delight, on any continent.

In Your Box (serves 2)

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

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
    781
  • Carbohydrates
    60g
  • Fat
    46g
  • Protein
    34g
  • Sodium
    1309mg

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
  1. 1

    Prepare the Ingredients

    Core tomato 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.

  2. 2

    Make the Pico de Gallo

    Combine tomato, 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.

  3. 3

    Make the Slaw

    In another mixing bowl, combine slaw, dressing (to taste), 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 seasoning blend 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.

  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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