Express
Tangy Pork Al Pastor-Style Tacos
with pineapple jalapeño salsa
Prep & Cook Time: 15-20 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Milk, Wheat
- Protein-Packed
Chef
Ryan Pugh
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 10 oz. Sliced Pork
- 6 Small Flour Tortillas
- 4 oz. Pineapple Chunks
- 4 oz. Slaw Mix
- 1 Lime
- 2 oz. Light Sour Cream
- 0.7 oz. Diced Jalapeno Pepper
- 2 tsp. Chicken Demi-Glace Concentrate
- ¼ oz. Cilantro
- 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)
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Calories690
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Carbohydrates59g
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Net Carbs55g
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Fat30g
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Protein45g
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Sodium1580mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
- 1 Microwave
- 1 Heat-Safe Mixing Bowl
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 diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Prepare the Ingredients
Zest and halve lime. Cut one half into wedges and juice the other half.
Coarsely chop cilantro (no need to stem).Pat sliced pork dry. Coarsely chop, then separate pieces. -
2 Cook the Filling
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add jalapeños (to taste) to hot pan and stir occasionally until tender, 2-3 minutes.Transfer jalapeños to a heat-safe mixing bowl. Keep pan over medium-high heat. Add sliced pork to hot pan and stir occasionally, 5 minutes.Stir in 1/4 cup water, a pinch of salt, demi-glace, and fajita seasoning. Stir to combine and bring to a simmer.Once simmering, cook until no pink remains and pork reaches a minimum internal temperature of 145 degrees, 2-3 minutes.Remove from burner. Rest, 3 minutes.While filling cooks, continue recipe. -
3 Make the Salsa and Slaw
Add pineapples, cilantro, 1 tsp. lime zest, and 1/4 tsp. salt to heat-safe mixing bowl with jalapeños. Stir to combine, mashing pineapples into coarse chunks. Set aside.
In a mixing bowl, combine slaw mix, 2 tsp. lime juice, 2 tsp. olive oil, and 1/4 tsp. salt. Set aside. -
4 Warm Tortillas and Finish Dish
Wrap tortillas in a damp paper towel. If tortillas come folded, keep folded.
Microwave until heated through, 30-60 seconds.Carefully remove from microwave.Plate dish as pictured on front of card, filling tortillas with filling, slaw, salsa (to taste), and sour cream. Squeeze lime wedges over to taste. Bon appétit!
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