Pork & Poblano Tacos
with Pico de Gallo & Avocado Cream
Cooking time
10 minutes
Servings
2/4
Calories
740 /serving
¡Ándale, ándale! Sizzle down a helping of ground pork and poblano pepper with a dousing of cumin, chili and coriander. Go chop chop with tomato for a quick pico de gallo, spread each warm tortilla with avocado-spiked sour cream, and dole out the Cotija.
We will send you:
- 250g Canadian-raised lean ground pork
- 1 Tomato
- 15ml Minced garlic
- 1 Poblano pepper (or green pepper)
- 57g Avocado purée
- 43ml Sour cream
- 30g Cotija cheese (contains lipase)
- 6 Wheat flour tortillas
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, tapioca starch, coriander seeds, black pepper, cumin, onion, oregano, citric acid, cellulose, lime oil)
Contains: Milk • Sulphites • Wheat
You will need:
Medium pan
Microwave
Oil
Salt & pepper (S&P)
Total Fat
37 g
Saturated Fat
12 g
Sodium
1460 mg
Total Carb
66 g
Sugars
7 g
Protein
39 g
Fibre
6 g
Preparation
Mise en place
- In a small bowl, combine the avocado purée, sour cream and S&P.
- Halve, core and small-dice the poblano.
Make the filling
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the poblano and ⅔ of the garlic. Sauté, 1 to 2 min., until fragrant and beginning to soften.
- Add the pork*; season with all but a pinch of the spices and S&P.
- Cook, breaking up the meat, 4 to 6 min., until cooked through.
Make the pico de gallo
- Meanwhile, small-dice the tomato.
- In a second small bowl, combine the tomato, remaining garlic and spices, a drizzle of oil and S&P.
Warm the tortillas
- Wrap the tortillas in a slightly dampened paper towel.
- On a plate, microwave, in 10 sec. increments, until warm.
Plate your dish
- Divide the tortillas between your plates.
- Spread with the avocado cream.
- Top with the filling and pico de gallo.
- Garnish with the cheese. Bon appétit!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
