Mojo pork tacos with pickled onions and salsa verde

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Pre-Prepped

Our chef's cook the sides and sauces, so there's no slicing, dicing or measuring. Just pan-sear the protein for a super easy, mouthwatering dinner.

Mojo pork tacos with pickled onions and salsa verde

Dairy-Free, Soy-Free, Protein Plus

2 Servings, 740 Calories/Serving

15 Minutes

Could taco night get any easier? For a juicy filling that’s ready in minutes, pair your choice of protein with our bright mojo marinade.

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Ingredients

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your box.
  • Braised pork shoulder
  • Sunbasket mojo marinade (orange juice - lime juice - EVOO - garlic - kosher salt - Aleppo chile flakes - onion - cumin - Mexican oregano)
  • Mi Rancho Artisan tortillas
  • Sunbasket pickled onions (onion - red wine vinegar - kosher salt - black pepper)
  • Organic shredded green and red cabbage
  • Sunbasket salsa verde (tomatillos - onion - mild green chiles - lime juice - cilantro - kosher salt - garlic)

Nutrition per serving

Calories 740, Total Fat 33g (42% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 85mg (28% DV), Sodium 1330mg (58% DV), Total Carb. 70g (25% DV), Fiber 9g (32% DV), Total Sugars 12g (Incl. 0g Added Sugars, 0% DV), Protein 41g
Contains: Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

Wash produce before use

1

Cook your protein

Braised pork or pulled cooked chicken:
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the pork or chicken and cook, stirring once or twice, until the meat is heated through, 2 to 3 minutes.

Chicken, steak, or pork strips:
  • Cut a small corner from the packaging and drain off any excess liquid. Transfer the meat to a plate; pat dry with a paper towel. Season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the meat strips and cook, stirring occasionally, until lightly browned and just cooked through, 6 to 8 minutes for chicken and 3 to 6 minutes for steak or pork.

Shrimp:
  • Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate. Season lightly with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the shrimp and cook, turning once, until firm and cooked through, 1 to 2 minutes per side for regular shrimp, 2 to 3 minutes per side for jumbo shrimp. Transfer jumbo shrimp to a cutting board, cut into ½-inch pieces, and return to the pan.

Scallops:
  • Pat the scallops dry with a paper towel; season lightly with salt.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. Transfer to a cutting board, cut into ½-inch pieces, and return to the pan.

Tofu:
  • Pat the tofu dry with paper towels; cut into ½-inch cubes. Season lightly with salt and pepper.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the tofu and cook, stirring occasionally, until lightly browned and heated through, 3 to 6 minutes.

2

Add the mojo

Stir half the mojo marinade into your protein until combined (set aside the remaining marinade for serving) and cook until heated through, about 1 minute. Remove from the heat and season to taste with salt and pepper.

3

Warm the tortillas

  • Remove 6 [12] tortillas from the package; save the rest for another use.
Microwave: On a microwave-safe plate, arrange the tortillas, overlapping slightly, and cover with a damp paper towel. Microwave until just pliable and warmed through, 20 to 30 seconds.

Stovetop: On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the tortillas, turning once, until just pliable and warmed through, about 30 seconds per side.

Serve

Set out the tortillas, protein, pickled onions, cabbage, salsa verde, and remaining mojo marinade. Invite everyone to assemble their own tacos.