with Lime Crema and Salsa Fresca
A satisfying plate of tacos is just what the doctor ordered! For these handhelds, roasted peppers and onions are paired with seasoned ground pork, zesty lime crema and homemade salsa fresca. Ingredients: Ground pork • Roma tomatoes • Flour tortillas (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) (wheat, sulphites) • Sweet bell pepper • Yellow onion • Limes • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Cilantro.
Allergens
Utensils
Tags
Ground Pork
250 g
Flour Tortillas
6 unit(s)
Tomato
2 unit(s)
Sweet Bell Pepper
1 unit(s)
Yellow Onion
1 unit(s)
Lime
1 unit(s)
Cilantro
7 g
Cheddar Cheese, shredded
0.5 cup
Mexican Seasoning
16 g
Sour Cream
1 unit(s)
Salt
0.125 tsp
Pepper
0.25 tsp
Sugar
0.5 tsp
Oil
2 tbsp
- Before starting, wash and dry all produce.
- Core, then cut pepper into 1/4-inch slices.
- Peel, then cut onion into 1/4-inch slices. Finely chop one-quarter of the onions. Reserve remaining onions for step 2.
- Zest, then juice half the lime (whole lime for 4 servings). Cut any remaining lime into wedges.
- Cut tomatoes into 1/4-inch pieces.
- To a small bowl, add tomatoes, finely chopped onions, 1/2 tsp (1 tsp) sugar, 1/2 tbsp (1 tbsp) lime juice and 1/2 tbsp (1 tbsp) oil.
- Season with salt and pepper, then stir to combine. Set aside.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then peppers and remaining onions.
- Cook for 5-6 min, stirring often, until tender and beginning to brown.
- Add half the Mexican Seasoning. Stir to combine.
- Remove from heat, then season with salt and pepper.
- Transfer veggies to a medium bowl.
- To another small bowl, add sour cream and lime zest.
- Season with salt and pepper, then stir to combine.
- Reheat the same pan (from step 2) over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then pork.
- Cook for 4-6 min, breaking up pork into smaller pieces, until no pink remains.**
- Carefully drain and discard excess fat.
- Add remaining Mexican Seasoning.
- Cook for 30 sec, stirring often, until fragrant. Season with pepper, to taste.
- Just before serving, wrap tortillas in paper towels. (NOTE: For 4 servings, divide tortillas into two equal stacks, then wrap in paper towels.)
- Microwave for 30 sec-1 min, until tortillas are warm and flexible. (TIP: You can skip this step if you don't want to warm the tortillas.)
- Roughly chop cilantro.
- Top tortillas with pork and veggies, then spoon salsa fresca over top.
- Dollop with lime crema and sprinkle with cheese.
- Sprinkle cilantro over top.
- Squeeze a lime wedge over top, if desired.
900
kcal
Calories
50
g
Fat
19
g
Saturated Fat
71
g
Carbohydrate
17
g
Sugar
7
g
Dietary Fiber
42
g
Protein
115
mg
Cholesterol
1480
mg
Sodium
0.5
g
Trans Fat
1250
mg
Potassium
450
mg
Calcium
6
mg
Iron
