Tangy Pork al Pastor Tacos with Pineapple Jalapeño Salsa and Cilantro
Prep & Cook Time:60+ min.
Cook Within:4 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
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.
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
Zest and halve lime. Cut one half into wedges and juice the other half.
micowave jalapeno for 30-60 seconds until tender.
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add sliced pork to hot pan and stir occasionally until browned and pork reaches a minimum internal temperature of 145 degrees, 5-7 minutes. Rest 3 minutes.
add ¼ cup of water, chicken demi and fajita seasoning.
simmer until liquiad has reduce and glazes the pork, 2-3 minutes.
in a medium bowl combine pineapple, jalapeno, cilantro and ¼ tsp salt.
mix well while trying to mash the pinapple.
In another bowl combine slaw mix, 2 Tbsp of lime juice, 4 tsp olive oil and ¼ tsp salt. mix well.
Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.
garnish tacos with cotija and serve with lime wedges. Bon appetite!
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