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One pot wonder
Ready in 25 minutes

Ground Pork Tacos with Carambola & Tomato Salsa

Crunchy Orange-Cilantro Slaw

Cooking time

25 minutes

Servings

2/4

Calories

570 /serving

No question who’s the star of this show. Carambola, or star fruit, is known for its five-fingered points that shine spectacularly when cut crosswise. Grown in tropical climes from Southeast Asia to the Caribbean, this glossy yellow fruit is sweetly fragrant and juicy when ripe, with a slightly sour edge. It brings its golden beauty to a vibrant tomato salsa that accompanies these Mexican-spiced ground pork tacos. Illuminated with orange juice and flecked with cilantro, the coleslaw is another ray of starshine.

We will send you:

  • 250g Ground pork
  • 1 Bunch of cilantro
  • 1 Shallot (or onion)
  • 1 Tomato
  • 200g Shredded green cabbage
  • 1 Carambola
  • 30ml Rice vinegar
  • 30ml Orange juice
  • 6 Wheat flour tortillas
  • 10g Latin Accent spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)

Contains: Sesame, Wheat

You will need:

Large pan
Oil
Salt & pepper (S&P)
Aluminium foil
Total Fat
26 g
Saturated Fat
9 g
Sodium
1660 mg
Total Carb
56 g
Sugars
17 g
Protein
33 g
Fibre
8 g
Preparation
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Mise en place
Preheat the oven to 450°F. Quarter the carambola lengthwise; thinly slice crosswise. Medium-dice the tomato. Halve, peel and mince the shallot. Finely chop the cilantro leaves and stems, keeping them separate.
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Warm the tortillas
Stack and tightly wrap the tortillas in a large piece of foil. Bake directly on an oven rack, 6 to 8 min., until heated through. Keep wrapped until ready to serve.
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Cook the pork
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Sauté the shallot and cilantro stems, 30 sec. to 1 min., until fragrant. Add the pork*; season with all but a pinch of the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until browned and cooked through. Add 1 tbsp water (double for 4 portions) and cook, 1 to 2 min., until slightly reduced. Cover and set aside in a warm spot.
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Make the slaw
Meanwhile, in a medium bowl, combine the cabbage, orange juice, ½ the cilantro leaves, ½ the vinegar, a drizzle of oil and S&P.
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Make the salsa
In a second medium bowl, combine the carambola, tomato, remaining vinegar, remaining cilantro, remaining spices and S&P.
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Plate your dish
Divide the tortillas between your plates. Top with the pork, a spoonful of slaw and a spoonful of salsa. Serve any remaining slaw and salsa on the side. Bon appétit!

*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.