Express
Chipotle BBQ Pork Tacos
with ranch slaw
Prep & Cook Time: 15-20 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Milk, Eggs, Wheat
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Over 30g protein
Chef
Jimmy Shay
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 10 oz. Sliced Pork
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6 Small Flour Tortillas
- 3 oz. Shredded Red Cabbage
- 3 oz. BBQ Sauce
- 3 oz. Corn Kernels
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2 oz. Shredded Cheddar Cheese
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1½ fl. oz. Buttermilk Ranch Dressing
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1 oz. Chipotle Crema
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1 oz. Chipotle Pesto
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) WPeyvrPk
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Calories950
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Carbohydrates75g
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Net Carbs71g
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Fat48g
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Protein52g
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Sodium1870mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
- 1 Microwave
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 diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using Impossible burger, break up until protein reaches minimum internal temperature, 4-6 minutes.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Start Slaw and Prepare Pork
In a mixing bowl, combine cabbage, dressing, 1/4 tsp. salt, and a pinch of pepper. Set aside.
Pat sliced pork dry. Coarsely chop, then separate pieces. Season all over with 1/4 tsp. salt and a pinch of pepper. -
2 Finish the Slaw
Place a large non-stick pan over medium heat and add 1 tsp. olive oil.
Add corn to hot pan. Stir occasionally until heated through, 1-2 minutes.Transfer corn to bowl with slaw and stir to combine. Corn will be hot! Use a utensil.Wipe pan clean and keep over medium heat. -
3 Cook the Pork
Add 2 tsp. olive oil and sliced pork to hot pan. Stir occasionally until browned and pork reaches a minimum internal temperature of 145 degrees, 5-7 minutes.
Stir in BBQ sauce, pesto (to taste), and 2 Tbsp. water until pork is coated, 1-2 minutes.Remove from burner. Rest, 3 minutes.While pork cooks, continue recipe. -
4 Heat Tortillas and Finish Dish
Wrap tortillas in a damp paper towel.
Microwave until warm, 30-60 seconds.If tortillas come folded, keep folded.Carefully remove from microwave.Plate dish as pictured on front of card, filling tortillas with pork, cheese, chipotle crema, then slaw. Bon appétit!
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