avec crème à la lime et salsa fresca
Ingrédients : Porc haché • Tomates Roma • Tortillas de farine (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) (blé, sulfites) • Poivron • Oignon jaune • Cheddar (lait pasteurisé, substances laitières modifiées, crème, culture bactérienne, sel, rocou, bêta-carotène, chlorure de calcium, enzyme microbienne, cellulose, natamycine) (lait) • Crème sure (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) (lait) • Limes • Assaisonnement mexicain (épices, poudre de paprika, sucre (sucre, maltodextrine), sel, poudre de tomate, poudre d'ail, herbes, huile de canola, dioxyde de silicium) • Coriandre.
Allergens
Utensils
Tags
Porc haché
250 g
Tortillas de farine
6 unit(s)
Tomato
2 unit(s)
Poivron
1 unit(s)
Oignon jaune
1 unit(s)
Lime
0.5 unit(s)
Coriandre
7 g
Fromage cheddar, râpé
0.5 cup
Assaisonnement mexicain
16 g
Crème sure
1 unit(s)
Sel
0.125 tsp
Poivre
0.25 tsp
Sucre
0.5 tsp
Huile
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, 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.
- Heat a large non-stick pan over medium-high.
- 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.
- 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 you like.
940
kcal
Calories
54
g
Fat
20
g
Saturated Fat
69
g
Carbohydrate
16
g
Sugar
7
g
Dietary Fiber
46
g
Protein
135
mg
Cholesterol
1490
mg
Sodium
0.5
g
Trans Fat
1350
mg
Potassium
450
mg
Calcium
6.5
mg
Iron
avec crème à la lime et salsa fresca
avec crème à la lime et salsa fresca
avec quartiers de pommes de terre et sauce ranch
