15 Minute Meal Kit

Tangy Pork al Pastor Tacos with Pineapple Jalapeño Salsa and Cilantro

stovetop cooking

Prep & Cook Time: 60+ min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 0.7 oz. Diced Jalapeño Pepper
  • Info
    ½ oz. Grated Cotija Cheese
  • Info
    6 Small Flour Tortillas
  • 1 Lime
  • 2 tsp. Fajita Seasoning
  • ¼ oz. Cilantro
  • Info
    4 tsp. Chicken Demi-Glace Concentrate
  • 4 oz. Slaw Mix
  • 4 oz. Pineapple Chunks
  • 10 oz. Sliced Pork

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

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 ingredients

    Zest and halve lime. Cut one half into wedges and juice the other half. micowave jalapeno for 30-60 seconds until tender. chop cilantro

  2. 2

    cook pork

    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.

  3. 3


    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.

  4. 4

    finish dish.

    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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