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One pot wonder
Ready in 10 minutes

Quick Ground Pork Tacos with Spicy Salsa Verde

Apple-Cucumber Slaw & Sour Cream

Cooking time

10 minutes




660 /serving

Time crunch meet taco crunch! In 10 minutes of cooking time, you’ll be biting into meaty tortillas topped with a cleverly crunchy slaw. Use sliced apples, cucumbers and cabbage to create a crisp delivery system. It goes over a substantial filling of ground pork that quickly sizzles to brown with sesame- and ancho-laced spices. Un poco màs? How about a dollop of sour cream and a drizzle of salsa verde, for some cool and hot contrasts.

We will send you:

  • 250g Ground pork
  • 150g Shredded red cabbage
  • 2 Cucumbers
  • 57g Green apple slices
  • 60ml Rice vinegar
  • 45ml Salsa verde
  • 86ml Sour cream
  • 6 Wheat flour tortillas
  • 15g 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: Milk, Sesame, Wheat

You will need:

Medium pan
Salt & pepper (S&P)
Total Fat
30 g
Saturated Fat
12 g
2660 mg
Total Carb
66 g
22 g
35 g
5 g
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Cook the pork
In a medium pan, heat a drizzle of oil on medium-high. Add the pork*; season with the spices. Cook, breaking up the meat, 4 to 6 min., until cooked through.
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Mise en place
Meanwhile, halve the cucumbers lengthwise; thinly slice on an angle.
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Make the slaw
Thinly slice the apples. In a medium bowl, combine the cabbage, apples, cucumbers, vinegar, a drizzle of oil and S&P.
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Warm the tortillas
Wrap the tortillas in a slightly dampened paper towel. On a plate, microwave, in 10 sec. increments, until warm.
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Plate your dish
Divide the tortillas between your plates. Spread with the sour cream. Top with the pork and slaw. Drizzle with the salsa verde. Bon appétit!

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