Caribbean-Inspired Pork Tacos
with Pineapple, Slaw and Cilantro Crema
Jerk-spiced pork will leave you salivating for more! From the fresh pineapple, to the citrusy slaw and cilantro crema, mix and match your favourite toppings!
The quantities provided above are averages only.
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
6 unit
Flour Tortillas
(Contains Gluten)
170 g
Coleslaw Cabbage Mix
56 g
Onion, chopped
1 tbsp
Jerk Spice Blend
7 g
Cilantro
1 unit
Chicken Broth Concentrate
1 unit
Lime
1 unit
Jalapeño
1 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
6 tbsp
Sour Cream
(Contains Milk)
56 g
Hot Pepper
Not included in your delivery
½ tsp
Sugar*
0.13 tsp
Salt and Pepper*
1.5 tbsp
Oil*
0.19 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Heat Guide for Step 3: 1/2 tbsp mild, 1 tbsp medium, 1 1/2 tbsp spicy and 2 tbsp extra-spicy! Cut pineapple into 1/2-inch pieces. Zest, then juice lime. Roughly chop cilantro. Core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions, poblanos and pork. Cook, breaking up pork into smaller pieces, until pork is golden-brown and no pink remains, 5-6 min.** Add Jerk Spice Blend, soy sauce and broth concentrate. Cook, stirring often, until fragrant, 1 min. Remove the pan from heat. Season with salt and pepper, then stir to combine.
Whisk together lime juice, 1/2 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) in a large bowl. Add coleslaw cabbage mix, half the cilantro and 1 tbsp jalapeños. (NOTE: Reference heat guide.) Season with 1/8 tsp salt (dbl for 4 ppl) and pepper, then toss to combine. Set aside.
Stir together lime zest, sour cream, remaining cilantro and 1/2 tbsp water (dbl for 4 ppl) in a small bowl. Set aside.
Wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. (NOTE: You can skip this step if you don't want to warm the tortillas!)
Divide pork filling between tortillas. Top with pineapple and half the slaw. Dollop cilantro crema over top. Sprinkle remaining jalapenos over top, if desired. Serve remaining slaw on the side.
