Pork & Sweet Pepper Taco Bowls
with Cucumber-Lime Salsa & Sour Cream
Cooking time
25 minutes
Servings
4
Calories
660 /serving
Zesty sour cream adds a layer of lushness to these warmly spiced taco bowls. Kids can help build them from bottom up, starting with fluffy white rice studded with scallions, and layered with nibbly ground pork and cool chunks of cukes for contrast.
We will send you:
- 510g Canadian-raised lean ground pork
- 1 Lime
- 4 Cucumbers
- 2 Sweet peppers
- 2 Scallions
- 320g White rice
- 86ml Sour cream
- 22g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Milk, Sulphites
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Zester
Total Fat
25 g
Saturated Fat
8 g
Sodium
620 mg
Total Carb
79 g
Sugars
8 g
Protein
33 g
Fibre
5 g
Preparation
Cook the rice
- Thinly slice the scallions crosswise, separating the white bottoms and green tops.
- In a medium pot, heat a drizzle of oil on medium-high.
- Add ½ the white bottoms of the scallions and sauté, 30 sec. to 1 min., until fragrant.
- Add the rice, 2 ½ cups water and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, zest and juice the lime.
- Halve, core and medium-dice the sweet peppers.
- Quarter the cucumbers lengthwise; cut crosswise into 1-inch pieces.
- In a medium bowl, combine the sour cream, lime zest, 1 tsp of the spices, 1 tbsp water and S&P.
Cook the pork & sweet peppers
- In a large pan, heat a generous drizzle of oil on medium-high.
- Add the pork* and sweet peppers; season with the remaining spices and S&P.
- Cook, breaking up the meat, 4 to 6 min., until browned and cooked through.
Make the salsa
- Meanwhile, in a large bowl, combine the lime juice, cucumbers, remaining white bottoms of the scallions, a drizzle of oil and S&P.
Plate your dish
- Divide the rice between your bowls.
- Top with the pork, sweet peppers and salsa.
- Dollop the sour cream over top.
- Garnish with the green tops of the scallions. Bon appétit!
Get ready for Camp Goodfood
Starting June 30, choose from an incredible selection of 6 kid-approved recipes to make together as a team. Includes a fun starter kit, instructions split between adult & child, and hilarious videos starring Richard and Jordana.
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
