Quick ’n’ Juicy Ground Pork Tacos
with Spiced Sour Cream & Cherry Tomato Slaw
Cooking time
10 minutes
Servings
2/4
Calories
620 /serving
Get a load of these tacos. They’re jam-packed with playful goodies, they’re a breeze to assemble and they’re ready with just 10 minutes of cooking. Dinnertime starts with flour tortillas warm from the oven, spread with Mexican-spiced sour cream. Heap on fragrant ground pork, juicy with demi-glace and more sunny spices. Then double down on veggie components: tangy cabbage slaw dotted with cherry tomatoes, plus beet matchsticks for more colourful freshness.
We will send you:
- 250g Ground pork
- 100g Matchstick beets
- 150g Shredded green cabbage
- 140g Cherry tomatoes
- 30ml Apple cider vinegar
- 30ml Vegetable demi-glace
- 86ml Sour cream
- 6 Wheat flour tortillas
- 8g America Latina spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)
Contains: Milk, Sesame, Sulphites, Wheat
You will need:
Medium pan
Oil
Salt & pepper (S&P)
Aluminum foil
Total Fat
30 g
Saturated Fat
12 g
Sodium
970 mg
Total Carb
56 g
Sugars
12 g
Protein
35 g
Fibre
5 g
Preparation
Cook & coat the pork
Preheat the oven to 450°F. In a medium pan, heat a generous drizzle of oil on medium-high. Add the pork; season with ¾ of the spices and S&P. Cook, breaking up the meat, 2 to 3 min., until partially cooked. Add the demi-glace and ⅓ cup water (double for 4 portions); bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, 2 to 3 min., until the pork* is cooked through and coated.
Warm the tortillas
Meanwhile, stack and tightly wrap the tortillas in aluminum foil. Warm directly on an oven rack, 6 to 8 min., until heated through.
Make the slaw
Meanwhile, halve the tomatoes (quarter if large). In a medium bowl, combine the cabbage, tomatoes, vinegar, 2 tbsp oil (double for 4 portions) and S&P.
Make the spiced sour cream
In a small bowl, combine the sour cream, remaining spices and 2 tbsp water (double for 4 portions).
Finish & serve
In a second medium bowl, combine the beets, 1 tbsp oil (double for 4 portions) and S&P. Divide the tortillas between your plates. Spread with the spiced sour cream. Top with the pork, a spoonful of the slaw and a spoonful of the beets. Serve the remaining slaw and beets on the side. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
