Adobo Pork Tacos
with DIY Tomatillo Cilantro Salsa
Taco night just got an upgrade with this tomatillo-avocado salsa with cilantro and Mexican inspired pork adobo! We couldn't decide what we liked more... so we've added both to this dish, wrapped in a crisp flour tortilla!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Pork Tenderloin
6 unit(s)
Flour Tortillas
(Contains Sulphites, Wheat May contain Soy, Oats, Rye, Sesame, Triticale, Milk)
2 unit(s)
Tomato
1 unit(s)
Avocado
1 unit(s)
Lime
6 unit(s)
Garlic, cloves
¼ cup
Feta Cheese, crumbled
(Contains Milk)
1 tbsp
Mexican Seasoning
(May contain Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard)
7 g
Cilantro
2 unit(s)
Shallot
2 tbsp
White Wine Vinegar
(Contains Sulphites)
Not included in your delivery
½ tsp
Salt*
1 tbsp
Oil*
1.5 tsp
Sugar*
Nutrition Values
Utensils
Instructions
Wash and dry all produce.* Peel, then mince or grate garlic. Zest, then juice half the lime. Cut remaining lime into wedges. Pat pork dry with paper towel, then cut into 1/2-inch rounds. In a large bowl, add pork, lime zest, Mexican seasoning, half the garlic and half the lime juice. Season with pepper. Toss to coat and set aside.
Peel, then cut shallot(s) into 1/4-inch slices. Roughly chop cilantro. Finely chop tomatillo. Peel, pit, then cut avocado into bite-sized pieces.
In a small bowl, add avocado, tomatillo, half the cilantro, remaining lime juice, 1/4 tsp garlic (dbl for 4 ppl) and 1/2 tsp sugar (dbl for 4 ppl). Season with salt and pepper. Stir together. Set aside.
Heat a small pot over medium heat. When pot is hot, add shallots, 1 tbsp vinegar (dbl for 4 ppl), 1/4 cup water (dbl for 4 ppl), 1 tsp sugar (dbl for 4 ppl) and 1/2 tsp salt (dbl for 4 ppl). Cook, stirring occasionally, until tender-crisp, 3-4 min. To another small bowl, add pickled shallots, along with liquid. Set aside, in the fridge, to cool.
Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then pork. Sear, until golden-brown and cooked through, 2-3 min per side. (TIP: Cook to a min. internal temp. of 71°C/160°F.**)
Divide tortillas between plates. Top with pork, pickled shallots and salsa. Crumble feta and sprinkle remaining cilantro over top. Squeeze over a lime wedge, if desired.
