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
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.
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
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
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.
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.
Make the Slaw
In another mixing bowl, combine slaw, dressing (to taste), 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 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.
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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