Carb Smart Fiesta Pork Salad
with Charred Corn Salsa and Chipotle Crema
Sweet, spicy and tangy flavours hold court in this recipe. Ground pork is sautéed in smoky Tex-Mex paste, then tossed over fresh spring mix studded with charred corn and tomato salsa. Chipotle crema brings a welcome brightness!
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Pork
42.5 g
Tortilla Chips
113 g
Spring Mix
113 g
Corn Kernels
1 unit(s)
Tomato
1 unit(s)
Red Onion
1 unit(s)
Green Onion
1 unit(s)
Lime
1 unit(s)
Sour Cream
(Contains Milk)
2 tbsp
Chipotle Sauce
(Contains Mustard, Soy, Egg, Milk May contain Fish, Sesame, Soy, Sulphites, Wheat)
1 tbsp
Tex-Mex Paste
(Contains Mustard May contain Fish, Milk, Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg)
1 tbsp
Seasoned Rice Vinegar
(Contains Sulphites)
Not included in your delivery
¼ tsp
Pepper*
1.5 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Sugar*
Nutrition Values
Utensils
Instructions
- Peel, then cut red onion into 1/4-inch pieces.
- Zest, then juice lime.
- Cut tomato into 1/2-inch pieces.
- Thinly slice green onion.
- Add vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then stir to combine. (NOTE: This is your salad dressing.)
- Add corn, red onions and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.
- Broil in the middle of the oven, stirring halfway through, until lightly charred, 6-7 min.
- Transfer charred veggies to a medium bowl.
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When hot, add pork to the dry pan.
- Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.**
- Add Tex-Mex paste and 2 tbsp (4 tbsp) water. Cook, stirring frequently, until fragrant, 30 sec.
- Season with salt and pepper.
- Meanwhile, add tomatoes, half the green onions and 2 tsp (4 tsp) lime juice to the medium bowl with charred veggies.
- Season with salt and pepper, then stir to combine.
- Add chipotle sauce, sour cream and lime zest to a small bowl. Season with salt and pepper, then stir to combine.
- Cut a corner of the pack of tortilla chips. Lightly crush half the chips (all for 4 ppl).
- Add spring mix to the large bowl with dressing. Toss to coat.
- Divide salad between plates.
- Top with pork, corn salsa and crushed chips.
- Dollop with chipotle crema and sprinkle remaining green onions over top.
Si vous avez choisi la dinde, ajouter 1⁄2 c. à soupe (1 c. à soupe) d’huile à la poêle chaude, puis la dinde. Cuire de la même façon que la recette vous indique de cuire le porc**.