avec bar à garnitures
Ingrédients : Porc haché • Laitue romaine • Poivron • Tortillas de farine (blé, sulfites) (farine de blé, eau, huile de canola, sel, sucre, huile de soya, mono- et diglycérides, pyrophosphate acide de sodium, propionate de calcium, sorbate de potassium, bicarbonate de sodium, bicarbonate de potassium, phosphate d'aluminium de sodium, lactate de calcium, sulfate d'aluminium sodique, farine de blé enrichie, fécule de maïs, acide fumarique, chlorure de potassium, assaisonnement (levure autolysée, chlorure d'ammonium), gomme de guar, phosphate monocalcique, chlorhydrate de l-cystéine, amylase, enzymes, métabisulfite de sodium) • Salsa de tomates (eau, tomates (tomates, jus de tomate, acide citrique, chlorure de calcium), concentré de tomates, poivrons verts, oignons, piments jalapeno, vinaigre, sucre, sel, ail, huile de soya, ail séché, oignon séché, huile de canola, épices, oléorésine de paprika, gomme xanthane, acide citrique, sorbate de potassium, benzoate de sodium) • Crème sure (lait) (substances laitières, substances laitières modifiées, amidon de maïs modifié, phosphate de sodium, citrate de sodium, carraghénane, gomme de caroube, gomme guar, enzyme microbienne, culture bactérienne, alginate de propylène glycol, gomme de xanthane) • Lime • Guacamole (avocat, tomate, oignon, sel marin, ail, coriandre, huile essentielle de coriandre) • Cheddar (lait) (lait pasteurisé, substances laitières modifiées, crème, culture bactérienne, sel, rocou, bêta-carotène, chlorure de calcium, enzyme microbienne, cellulose, natamycine) • Jalapeno • Assaisonnement mexicain (épices, poudre de paprika, sucre (sucre, maltodextrine), sel, poudre de tomate, poudre d'ail, herbes, huile de canola, dioxyde de silicium) • Oignon vert.
Allergens
Tags
Porc haché
250 g
Tortillas de farine
6 unit(s)
Assaisonnement mexicain
8 g
Guacamole
3 tbsp
Salsa de tomates
0.5 cup
Fromage cheddar, râpé
0.25 cup
Poivron
1 unit(s)
Jalapeño
1 unit(s)
Oignons verts
2 unit(s)
Lime
1 unit(s)
Crème sure
86 mL
Laitue
1 unit(s)
Poivre
0.063 tsp
Huile
0.5 tbsp
Sel
0.13 tsp
Sucre
2 tsp
- Before starting, wash and dry all produce.
- Core, then cut pepper into 1/4-inch slices.
- Remove and discard outer layer and stem of lettuce, then thinly slice.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Thinly slice green onions.
- Thinly slice jalapeño into 1/4-inch rounds, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
- To a small pot, add 1 tbsp (2 tbsp) lime juice, jalapeños, 2 tbsp (1/4 cup) water and 2 tsp (4 tsp) sugar. Season with salt.
- Bring to a simmer over medium-high. Cook for 1-2 min, stirring often, until sugar dissolves.
- Remove from heat. Transfer jalapeños, including liquid, to a small bowl.
- Set aside in the fridge to cool.
- Heat a large non-stick pan over medium-high. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then pork and peppers. Cook for 4-5 min, breaking up pork into smaller pieces, until no pink remains.**
- Carefully drain and discard excess fat.
- Add Mexican Seasoning and lime zest. Cook for 1 min, stirring often, until fragrant.
- Season with salt and pepper.
- Just before serving, wrap tortillas 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!)
- Drain pickled jalapeños.
- Arrange pork filling and all of the toppings in small serving bowls and place in the middle of the table.
- Divide tortillas between plates.
- Allow everyone to create their tacos however they like, with pork, peppers, pickled jalapeños, cheese, salsa, guacamole, sour cream, lettuce and green onions.
830
kcal
Calories
41
g
Fat
15
g
Saturated Fat
77
g
Carbohydrate
22
g
Sugar
10
g
Dietary Fiber
40
g
Protein
110
mg
Cholesterol
1700
mg
Sodium
0.5
g
Trans Fat
1500
mg
Potassium
400
mg
Calcium
7
mg
Iron
