Express
Acapulco-Style Pork Tacos
with cheddar-jack and jalapeño ranch slaw
Prep & Cook Time: 10-15 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Milk, Eggs, Wheat
Chef
David Padilla
Easy to make and delightful to eat, these Acapulco-style pork tacos make dinner a festive occasion. Pork strips, seasoned with taco seasoning, fill tortillas along with zesty slaw. Buen provecho!
In Your Box (serves 2)
- 10 oz. Sliced Pork
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6 Small Flour Tortillas
- 1 Roma Tomato
- 4 oz. Slaw Mix
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2 oz. Shredded Cheddar-Jack Cheese
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1½ fl. oz. Jalapeno Ranch Dressing
- 2 Green Onions
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2 tsp. Chicken Demi-Glace Concentrate
- ½ fl. oz. Garlic Oil
- 2 tsp. Fajita Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) GqnE12PW
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Calories810
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Carbohydrates51g
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Net Carbs46g
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Fat44g
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Protein52g
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Sodium1360mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using 20 oz. sliced pork, follow same instructions as 10 oz. ground pork, working in batches, if necessary.
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If using diced chicken breasts, pat dry and season with a pinch of salt and pepper. Follow same instructions as sliced pork in Step 2, stirring occasionally until lightly browned and chicken reaches minimum internal temperature, 5-7 minutes.
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If using shrimp, pat dry and season with a pinch of salt and pepper. Follow same instructions as steak strips in Step 2, cooking until shrimp reach minimum internal temperature, 2-3 minutes per side.
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If using steak strips, follow same instructions as sliced pork in Steps 1 and 2, stirring occasionally until no pink remains and steak strips reach minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Prepare Ingredients and Make Slaw
Core tomato and cut into 1/2" dice.
Trim and thinly slice green onions, keeping white and green portions separate.In a mixing bowl, combine slaw mix, garlic oil, dressing (to taste), and a pinch of pepper. Set aside.Pat sliced pork dry. Coarsely chop, if desired, then separate pieces. Season all over with a pinch of salt and pepper. -
2 Start the Filling
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add sliced pork and demi-glace to hot pan. Stir occasionally until no pink remains and pork reaches a minimum internal temperature of 145 degrees, 4-6 minutes. -
3 Finish the Filling
Stir tomato, white portions of green onions, and fajita seasoning into hot pan. Stir often until tomatoes break down slightly, 1-2 minutes.
Remove from burner. -
4 Warm Tortillas and Finish Dish
Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.
Alternatively, place a medium non-stick pan over medium-high heat. Add tortillas, one at a time, to hot, dry pan. Heat undisturbed, 30-45 seconds per side. Remove from pan.Plate dish as pictured on front of card, filling tortillas with filling and topping with slaw, cheese, and green portions of green onions. Bon appétit!
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