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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!
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)
95 g
Pineapple
2 unit
Green Onion
113 g
Green Cabbage, shredded
56 g
Onion, chopped
1 tbsp
Jerk Spice Blend
7 g
Cilantro
1 unit
Chicken Broth Concentrate
1 unit
Lime
1 unit
Jalapeño
56 g
Carrot, julienned
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*
¼ tsp
Salt and Pepper*
2.5 tbsp
Oil*
Nutrition Values
Utensils
Instructions
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. (NOTE: We suggest using gloves when prepping jalapeño!)
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chopped onions, poblano and pork. Cook, breaking pork up into smaller pieces, until no pink remains and golden-brown, 5-6 min. Add Jerk Spice Blend, soy, and broth concentrate. Cook until fragrant, 1 min. Remove from heat, then season with salt and pepper and stir to combine.
Whisk together 1 tbsp lime juice, 1/2 tsp sugar and 2 tbsp oil (dbl all for 4 ppl) in a large bowl. Add cabbage, carrots, half the cilantro and 1 tbsp jalapeño. (NOTE: Reference heat guide.) Season with salt and pepper, then toss to combine. Set aside.
Stir together lime zest, sour cream, 1/2 tbsp lime juice (dbl for 4 ppl) and remaining cilantro 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 the pork filling between tortillas. Top with half the slaw, pineapple and drizzle cilantro crema over top. Serve remaining slaw on the side. Sprinkle remaining jalapenos over top, if desired.
