Protein Swap | Smoky Ancho Pork Tacos
Scallion Salsa Verde & Sunflower-Lime Slaw
Cooking time
25 minutes
Servings
2/4
Calories
910 /serving
They look satisfyingly beefy, but these tacos are sin carne, as they say in Spanish. Gracias to ground pork patties, spiced with smoky ancho chilies, pan-grilled and crumbled onto tortillas. Spicy scallion salsa verde and a carrot slaw doused with lime and sunflower seeds complete the portrait.
We will send you:
- 250g Canadian-raised lean ground pork
- 300g Nantes carrots
- 1 Lime
- 1 Head of lettuce
- 3 Scallions
- 1 Garlic clove
- 45ml Salsa verde
- 25g Sunflower seeds
- 6 Wheat flour tortillas
- 7g Smoky Ancho spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chilli pepper, red bell pepper, green bell pepper, white sesame seeds, canola oil, silicon dioxide, smoked paprika)
Contains: Sesame • Sulphites • Wheat
You will need:
Grater
Grill pan (or large pan)
Oil
Salt & pepper (S&P)
Total Fat
50 g
Saturated Fat
10 g
Sodium
1270 mg
Total Carb
80 g
Sugars
14 g
Protein
40 g
Fibre
11 g
Preparation
Mise en place
- Grate the carrots.
- Thinly slice the lettuce crosswise.
Juice the lime.- Roughly chop the sunflower seeds.
- Mince the garlic.
Cook the scallions & patties
- Drizzle the scallions with oil and season with S&P.
- Drizzle the patties with oil and rub with ¾ of the spices.
- In a grill pan (or large pan), heat a drizzle of oil on medium-high.
- Add the scallions and patties. Cook, flipping the patties halfway and turning the scallions occasionally, 4 to 5 min., until browned.
- Transfer to a cutting board and reserve the pan.
Make the scallion salsa verde
- Roughly chop the scallions.
- In a small bowl, combine the scallions, salsa verde, ⅓ of the lime juice and S&P.
Make the slaw
- In a large bowl, combine the garlic, remaining lime juice and spices, the sunflower seeds and 2 tbsp oil (double for 4 portions).
- Add the carrots, ½ the lettuce and S&P; toss well.
Toast the tortillas
- In the reserved pan, heat a drizzle of oil on medium.
- Add the tortillas and toast, 30 sec. to 1 min. per side, until warmed through.
Finish & serve
Crumble the patties.- Divide the tortillas between your plates.
- Top with the crumbled patties, remaining lettuce and the scallion salsa verde.
- Serve the slaw on the side. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
