Charred Corn and Jalapeño Pork Tacos
with Lime Crema and Cheddar
Charred corn, jalapeños and chipotle sauce adds layers of delicious, spicy smokiness to these pork tacos. A sprinkling of cheddar and a refreshing crunch from pickled cabbage provides some respite from the mild heat!
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(s)
Flour Tortillas
(Contains Sulphites, Wheat)
1 unit(s)
Jalapeño
113 g
Corn Kernels
1 unit(s)
Lime
113 g
Red Cabbage, shredded
1 tbsp
Ginger-Garlic Puree
(Contains Mustard)
4 tbsp
Chipotle Sauce
(Contains Egg, Milk, Mustard, Soy)
½ cup
Cheddar Cheese, shredded
(Contains Milk)
3 tbsp
Sour Cream
(Contains Milk)
1 unit(s)
Green Onion
Not included in your delivery
2.33 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, preheat the broiler to high. Wash and dry all produce. Quarter jalapeño lengthwise, then core. (TIP: We suggest using gloves when prepping jalapeños!)Add corn to an unlined baking sheet, then pat dry with paper towels.Add jalapeños next to corn. Drizzle 1 tsp (2 tsp) oil over jalapeños, then spread over both sides. Season with a pinch of salt.Broil in the top of the oven, flipping jalapeños and tossing corn halfway through, until dark-brown in spots, 5-6 min.When done, transfer jalapeños to a cutting board to cool.
Meanwhile, thinly slice green onion.Zest, then juice lime.Add half the lime zest, 2 tsp (4 tsp) lime juice, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a medium bowl. Season with salt and pepper, to taste, then whisk to combine.Add cabbage and green onions to the bowl, then toss to combine. Set aside.
Heat a large non-stick pan over medium-high heat. Meanwhile, add sour cream, remaining lime zest, 1/2 tsp (1 tsp) lime juice and a pinch of sugar to a small bowl. Season with salt and pepper, to taste, then stir to combine.When the pan is hot, add 1 tbsp (2 tbsp) oil, then pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.Add Tex-Mex paste to the pan. Cook, stirring often, until pork is coated, 1 min.
While pork cooks, wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm the tortillas!) Roughly chop jalapeños.
Add jalapeños and corn to the pan with pork. Cook, stirring often, until mixture is combined, 1 min.Remove the pan from heat, then stir in chipotle sauce until combined and warmed through.
Divide tortillas between plates. Top with coleslaw, cheddar and pork filling. Dollop lime crema over top.
