Pork Tacos
with Pico de Gallo, Avocado and Spring Mix
Pork carnitas is a traditional Mexican dish of slow cooked pork shoulder. It's then shredded and panfried to give it a crispy texture. We've created a kid-friendly cheat version using ground pork. The secret is cooking the meat until it's very brown!
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
500 g
Ground Pork
3 tbsp
Mexican Seasoning
2 unit(s)
Shallot
48 g
Archived
3 unit(s)
Garlic, cloves
12 unit(s)
Flour Tortillas
1 cup
Monterey Jack Cheese, shredded
1 unit(s)
Avocado
2 unit(s)
Tomato
2 unit(s)
Lime
14 g
Cilantro
113 g
Spring Mix
Nutrition Values
Cooking Steps
Wash and dry all produce.* Cut the tomatoes into 1/4-inch cubes. Zest, then juice limes. Peel, then mince or grate the garlic. Peel, then cut the shallots into 1/4-inch pieces. Finely chop the cilantro. Peel, pit and cut the avocado into 1/2-Inch cubes.
Heat a large non-stick pan over medium heat. When the pan is hot, add 1 tbsp oil, then the shallots. Cook, stirring occasionally, until softened, 3-4 min.
In the same pan with the shallots, add the pork, garlic and Mexican seasoning. Cook, breaking up the pork into smaller pieces, until no pink remains, 6-8 min. Add the tomato paste and 1 tsp sugar. Cook until warmed through, 1-2 min. (TIP: Cook to a minimum internal temp. of 71°C/160°F.**)
Meanwhile, in a small bowl, mix together the tomatoes, cilantro, half the lime zest and half the lime juice. Season with salt and pepper. Set aside. (NOTE: This is your pico de gallo!) In another small bowl, whisk together, remaining lime zest, remaining lime juice, 2 tsp sugar and 2 tbsp oil. Season with salt and pepper. Set aside. (NOTE: This is your salad dressing!)
Divide the tortillas into two stacks and wrap with paper towel (6 tortillas in each parcel). Microwave until the tortillas are warm and flexible, 1 min. (NOTE: You can skip this step if you don't want to warm the tortillas!)
In a large bowl, add spring mix and avocado. Drizzle over as much dressing as you like and toss together. Divide the cheese between tortillas, then top with pork and pico de gallo. Serve with the salad on the side.