Nick’s Pick | Quick Ground Pork & Sweet Pepper Tacos
Crisp Cilantro-Carrot Slaw
Cooking time
10 minutes
Servings
4
Calories
660 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Everyone will be saying taco very much, when you prepare this quick crowd pleaser. Our Mexican Moments spice blend stays true to its name, by taking mere moments to get a chili-lime-flavoured feast to the table (10 minutes, in fact). Brown ground pork with morsels of sweet pepper to give the filling volume and variety. Ladle it onto tortillas, with a crisp topping of cabbage, carrot and cilantro slaw. Sour cream is your superpower.
We will send you:
- 510g Ground pork
- 300g Shredded cabbage
- 100g Matchstick carrots
- 1 Bunch of cilantro
- 1 Sweet pepper
- 60ml Rice vinegar
- 86ml Sour cream
- 12 Wheat flour tortillas
- 22g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Milk, Sulphites, Wheat
You will need:
Large pan
Oil
Salt & pepper (S&P)
Aluminum foil
Total Fat
35 g
Saturated Fat
10 g
Sodium
1530 mg
Total Carb
55 g
Sugars
14 g
Protein
33 g
Fibre
6 g
Preparation
Sauté the sweet pepper & cook the pork
Preheat the oven to 450°F. Core and thinly slice the sweet pepper lengthwise. In a large pan, heat a generous drizzle of oil on medium-high. Add the sweet pepper and sauté, 1 to 2 min., until beginning to soften. Add the pork*; season with the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until browned and cooked through.
Warm the tortillas
Meanwhile, stack and tightly wrap the tortillas in aluminum foil. Bake directly on an oven rack, 6 to 8 min., until heated through.
Make the slaw
Meanwhile, roughly chop the cilantro leaves and stems. In a large bowl, combine the cabbage, carrots, cilantro, vinegar, 2 tbsp oil and S&P.
Plate your dish
Divide the tortillas between your plates. Top with the sweet pepper and pork, a spoonful of the slaw and the sour cream. Serve the remaining slaw on the side. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
