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Caribbean-Inspired Pork Tacos with Pineapple, Slaw and Cilantro Crema Recipe

Name: Caribbean-Inspired Pork Tacos with Pineapple, Slaw and Cilantro Crema
Total time: 25 min
Yield: 2
Ingredients: 250 g Ground Pork; 6 unit Flour Tortillas; 95 g Pineapple; 2 unit Green Onion; 113 g Green Cabbage, shredded; 56 g Onion, chopped; 1 tbsp Jerk Spice Blend; 7 g Cilantro; 1 unit Chicken Broth Concentrate; 1 unit Lime; 1 unit Jalapeño; 56 g Carrot, julienned; ½ tsp Sugar*; ¼ tsp Salt and Pepper*; 2.5 tbsp Oil*; 1 tbsp Soy Sauce; 6 tbsp Sour Cream; 56 g Hot Pepper

HelloFresh

Jerk-spiced pork will leave you salivating for more! From the fresh pineapple, to the citrusy slaw and cilantro crema, mix and match your favourite toppings!

Ingredients

250 g Ground Pork

6 unit Flour Tortillas

95 g Pineapple

2 unit Green Onion

113 g Green Cabbage, shredded

56 g Onion, chopped

1 tbsp Jerk Spice Blend

7 g Cilantro

1 unit Chicken Broth Concentrate

1 unit Lime

1 unit Jalapeño

56 g Carrot, julienned

½ tsp Sugar*

¼ tsp Salt and Pepper*

2.5 tbsp Oil*

1 tbsp Soy Sauce

6 tbsp Sour Cream

56 g Hot Pepper

Method

Before starting, wash and dry all produce. Heat Guide for Step 3: 1/2 tbsp mild, 1 tbsp medium, 1 1/2 tbsp spicy and 2 tbsp extra-spicy! Cut pineapple into 1/2-inch pieces. Zest, then juice lime. Roughly chop cilantro. Core, then finely chop jalapeño, removing seeds for less heat. (NOTE: We suggest using gloves when prepping jalapeño!)

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chopped onions, poblano and pork. Cook, breaking pork up into smaller pieces, until no pink remains and golden-brown, 5-6 min. Add Jerk Spice Blend, soy, and broth concentrate. Cook until fragrant, 1 min. Remove from heat, then season with salt and pepper and stir to combine.

Whisk together 1 tbsp lime juice, 1/2 tsp sugar and 2 tbsp oil (dbl all for 4 ppl) in a large bowl. Add cabbage, carrots, half the cilantro and 1 tbsp jalapeño. (NOTE: Reference heat guide.) Season with salt and pepper, then toss to combine. Set aside.

Stir together lime zest, sour cream, 1/2 tbsp lime juice (dbl for 4 ppl) and remaining cilantro in a small bowl. Set aside.

Wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. (NOTE: You can skip this step if you don't want to warm the tortillas!)

Divide the pork filling between tortillas. Top with half the slaw, pineapple and drizzle cilantro crema over top. Serve remaining slaw on the side. Sprinkle remaining jalapenos over top, if desired.

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