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Fresh pre-cut ingredients

Tacos al Pastor with Ground Pork & Avocado

Pineapple-Cilantro Slaw & Cotija Cheese

Cooking time

20 minutes




880 /serving

It’s avo-time! We love the smooth flavour and versatility of avocados so much that we’ve partnered with Avocados From Mexico to bring you only the best, perfectly-ripened avocados. Tonight, let’s enjoy avocado in this crowd-pleasing tacos recipe: we’re sautéing some ground pork “al pastor” style and loading it into soft tortillas with a bounty of toppings. Let’s start with creamy, rich Mexican avocado of course, which adds a silky texture we can’t get enough of, then pile on a slaw bursting with pineapple, grated cabbage, onion and fresh cilantro—plus a sprinkling of Cotija cheese. It’s official: it’s a fiesta!

We will send you:

  • 285g Ground pork
  • 200g Shredded red cabbage
  • 200g Chopped pineapple
  • 1 Bunch of cilantro
  • 25g Sliced red onions
  • 1 Lime (or lemon)
  • 1 Avocado
  • 60g Cotija cheese
  • 43ml Sour cream
  • 6 Wheat flour tortillas
  • 11g For the Love of Tacos spice blend (salt, chili powder, garlic, sugar, paprika, coriander, black pepper, cumin, onion, oregano, lime oil)

Contains: Milk, Wheat

You will need:

Large pan
Salt & pepper
Aluminium foil
Total Fat
52 g
Saturated Fat
18 g
1520 mg
Total Carb
68 g
19 g
43 g
14 g
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Cook the pork
Preheat the oven to 450°F. In a large pan, heat a generous drizzle of oil on medium-high. Add the ground pork* and season with ⅔ of the spice blend and S&P. Cook, breaking up the meat with a spoon, 4 to 6 minutes, until browned and cooked through. Transfer to a plate.
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Warm the tortillas
While the pork cooks, stack and tightly wrap the tortillas in a large piece of foil. Carefully place directly onto the oven rack and warm, 6 to 8 minutes, until heated through. Keep wrapped until ready to serve.
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Mise en place
While the pork continues to cook, juice the lime. Halve the avocado and discard the pit. Using a spoon, scoop out the avocado flesh onto a cutting board. Cut into thin slices and season with a pinch of the spice blend, ½ tbsp lime juice (double for 4 portions) and S&P to taste.
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Make the slaw
Roughly chop the leaves and stems of the cilantro. In a bowl, combine the onions, cabbage, pineapple, cilantro and as much of the remaining lime juice as you’d like. Drizzle with oil and toss to thoroughly combine; season with S&P to taste.
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Finish & serve
Divide the warmed tortillas between your plates. Top each with an equal portion of the sour cream; season with the remaining spice blend. Top each tortilla with some seasoned avocado slices, cooked pork and a spoonful of slaw. Garnish with the Cotija cheese. Serve any remaining slaw on the side. Bon appétit!

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