Express
Sizzling Chipotle Pork Tacos
with cheese and lime crema
Prep & Cook Time: 10-15 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Milk, Wheat
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Over 30g protein
Chef
Sarah Thomsen
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
- 6 oz. Pepper and Onion Mix
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6 Small Flour Tortillas
- 1 Lime
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1 oz. Sour Cream
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1 oz. Shredded Cheddar-Jack Cheese
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1 oz. Chipotle Pesto
- 4 tsp. Mirepoix Broth Concentrate
- 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) DOLerV38
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Calories730
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Carbohydrates54g
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Net Carbs51g
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Fat36g
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Protein48g
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Sodium1620mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Non-Stick Pan
- 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 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 Cook the Pork
Pat sliced pork dry. Coarsely chop, then separate pieces. Season all over with a pinch of salt.
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.Add sliced pork, fajita seasoning, pesto (use less if spice-averse), mirepoix base, and 2 Tbsp. water to hot pan. Stir occasionally until no pink remains and pork reaches a minimum internal temperature of 145 degrees, 5-7 minutes.Remove from burner. Rest, 3 minutes.While pork cooks, continue recipe. -
2 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add pepper and onion mix to hot pan and stir occasionally until tender, 5-8 minutes.Remove from burner.While vegetables cook, continue recipe. -
3 Prepare Lime and Make Lime Crema
Halve lime. Cut one half into wedges and juice the other half.
Combine sour cream, 2 tsp. lime juice, and a pinch of salt in a mixing bowl. Set aside. -
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 pork (to taste), vegetables, cheese, and lime crema. Squeeze lime wedges over tacos to taste. Bon appétit!
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