Get up to $180 OFF across your first 4 baskets! New Clients Only. Applies only to your selected plan’s recipes. Redeem offer
Fresh pre-cut ingredients
One pot wonder
Ready in 10 minutes

Quick Ground Pork & Poblano Tacos

with Pico de Gallo & Avocado Cream

Cooking time

10 minutes




680 /serving

¡Ándale, ándale! Come on and get some! These tacos take only 10 minutes from cooking time to dinner time. Sizzle down a helping of ground pork and poblano pepper with a dousing of our Mexican Moments spice blend (cue the cumin, chili and coriander). Go chop chop on cherry tomatoes for a quick pico de gallo, spread each warm tortilla with avocado-spiked sour cream, and dole out the Cotija cheese.

We will send you:

  • 250g Ground pork
  • 15ml Minced garlic
  • 140g Cherry tomatoes
  • 1 Poblano pepper (or green pepper)
  • 57g Avocado purée
  • 30g Cotija cheese (contains lipase)
  • 43ml Sour cream
  • 6 Wheat flour tortillas
  • 11g 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:

Medium pan
Salt & pepper (S&P)
Total Fat
39 g
Saturated Fat
13 g
1390 mg
Total Carb
49 g
7 g
35 g
6 g
a picture
Mise en place
In a small bowl, combine the avocado purée, sour cream and S&P. Core and small-dice the poblano.
a picture
Cook the poblano & pork
In a medium pan, heat a drizzle of oil on medium-high. Sauté the poblano and ⅔ of the garlic, 1 to 2 min., until fragrant and beginning to soften. 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 cooked through.
a picture
Make the pico de gallo
Meanwhile, quarter the tomatoes. In a second small bowl, combine the tomatoes, remaining garlic and spices, a drizzle of oil and S&P.
a picture
Warm the tortillas
Wrap the tortillas in a slightly dampened paper towel. On a plate, microwave, in 10 sec. increments, until warm.
a picture
Plate your dish
Divide the tortillas between your plates. Spread with the avocado cream. Top with the pork-poblano mixture and pico de gallo. Garnish with the cheese. Bon appétit!

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