Pulled Pork and Pineapple Tacos
with Charred Corn Salsa and Lime Crema
If you think sweet and savoury combos are delicious, prepare to be blown away by these pulled pork and pineapple tacos, co-starring corn and kale! A zesty lime crema elevates this dish to a new family favourite!
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
600 g
Pulled Pork
12 unit
Flour Tortillas
(Contains Gluten)
1 unit
Lime
7 g
Cilantro
9 tbsp
Sour Cream
(Contains Milk)
56 g
Feta Cheese
(Contains Milk)
227 g
Corn Kernels
1 unit
Chicken Broth Concentrate
2 tbsp
Tomato Sauce
1 tbsp
Mexican Seasoning
113 g
Red Onion, chopped
190 g
Pineapple
113 g
Baby Kale
Not included in your delivery
1 tsp
Sugar*
1 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Cooking Steps
Before starting, preheat your broiler to high and wash and dry all produce. Cut pineapple into 1/2-inch pieces. Wrap the tortillas in foil. Add pork, Mexican Seasoning, broth concentrate, tomato sauce and 2 tbsp water into an 8x8-inch baking dish. Toss together, then lay the pineapple pieces on top. Broil the pork and tortilla packet side by side in middle of oven, until warmed through, 10-12 min.**
While the pork and tortillas cook, heat a large non-stick pan over medium-high heat. When hot, add corn and onions to the dry pan. Season with salt and pepper. Cover and cook, stirring halfway through cooking, until dark golden-brown, 7-8 min. Remove from heat.
While veggies char, zest and juice the lime. Roughly chop cilantro. Mix sour cream and lime zest in a small bowl. Season with salt and pepper. Set aside.
Whisk together lime juice, 1 tsp sugar and 1 tbsp oil in a medium bowl. Drizzle half the lime dressing over the charred corn-onion mixture. Stir in cilantro. Season with salt and pepper.
Add baby kale to the medium bowl with the remaining lime dressing. Add the remaining corn-onion salsa. Toss to combine.
Divide pork and pineapple between tortillas, then top with half the charred-corn salsa. Dollop over lime crema and crumble over feta. Divide pork tacos and kale-corn salad between plates.
