Meal Kit
Hawaiian-Style Pork Tacos
with cilantro crema slaw and pineapple
Prep & Cook Time: 30-40 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk, Eggs, Wheat
Chef
Rachel Post
Other than leis, fish, and former Presidents whose name rhymes with O'Llama, Hawaii is most famous for the combo of pork and pineapple. (Many times in SPAM form!) These tacos have all that, plus a creamy cilantro sauce and crunchy red bell pepper. Maybe not all that… let us be clear, no former Presidents will be shipped in the meal kit box to you.
In Your Box (serves 2)
- 10 oz. Sliced Pork
- 8 oz. Slaw Mix
- 1 Red Bell Pepper
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6 Small Flour Tortillas
- 3 oz. Pineapple Chunks
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2 fl. oz. Creamy Cilantro Sauce
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2 tsp. Chicken Demi-Glace Concentrate
- ½ tsp. Chipotle Seasoning
- ¼ tsp. Red Pepper Flakes
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) o30jL9q0
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Calories820
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Carbohydrates67g
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Net Carbs60g
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Fat40g
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Protein47g
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Sodium1630mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large Non-Stick Pan
- 2 Mixing Bowls
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 steak strips or flank steak, follow same instructions as sliced pork in Steps 1 and 4, stirring occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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If using Impossible burger, follow same instructions as sliced pork in Step 4, breaking up burger until heated through, 4-6 minutes.
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If using shrimp, pat dry. Follow same instructions as sliced pork in Step 4, cooking until opaque and shrimp reaches minimum internal temperature, 2-3 minutes per side.
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1 Prepare the Ingredients
Coarsely chop slaw mix.
In a mixing bowl, combine slaw mix and a pinch of salt. Set aside, 5 minutes.While slaw sits, stem and halve red bell pepper. Remove seeds and ribs. Slice into 1/2"-thick pieces. Coarsely chop pineapple.After 5 minutes, add creamy cilantro sauce to slaw and stir to combine. Set aside.Separate sliced pork into a single layer and pat dry. Season all over with a pinch of salt. -
2 Start the Sauce
Place a large non-stick pan over medium-high heat.
Add 1 tsp. olive oil, red bell pepper, and a pinch of salt and pepper to hot pan. Stir occasionally until tender, 5-8 minutes. -
3 Finish the Sauce
Add pineapple, demi-glace, and 3 Tbsp. water to hot pan. Bring to a simmer.
Once simmering, remove from burner. Transfer sauce to a mixing bowl and cover. Wipe pan clean and reserve. -
4 Cook the Pork
Return pan used to cook sauce to medium-high heat and add 1 tsp. olive oil
Add sliced pork and seasoning blend to hot pan. Stir occasionally until no pink remains and pork reaches a minimum internal temperature of 145 degrees, 4-6 minutes.Stir in a pinch of salt and pepper and red pepper flakes (to taste). Remove from burner. Return sauce to pan and stir until pork is coated. Rest, 3 minutes. -
5 Finish Tacos and Finish Dish
Stir slaw to recombine.
Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.Plate dish as pictured on front of card, placing pork and sauce in tortillas and topping with slaw. Bon appétit!
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