Smoky Pork Tacos
Smoky Pork Tacos with Sweet Potato Wedges & Jalapeño Sour Cream is a Mexican meal kit from Blue Apron.
What’s in it
Names and any recorded quantities are retained below. Saved ingredient fields.
- Ground Pork10 oz
Flour Tortillas4 each- Sweet Potato16 oz
- Radishes3 oz
- Grated Cotija Cheese2 tbsp
- Guajillo Chile Pepper Sauce⅓ cup
Sour Cream¼ cup- Sliced Pickled Jalapeño Peppers1 oz
Lime1 each- Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)1 tbsp
AI-generated illustrations show generic ingredients, not exact formulations or portion sizes. Original ingredient details and allergen notes remain below.
See the source statement and complete meal details for allergen information. Check the current package for the complete ingredients and allergen statement.
Ingredient images are reference photographs or AI illustrations, not exact products or portions. Original ingredient names, quantities and allergen details are retained. Photo credits and licences.
Nutrition
Saved brand nutrition. Check the linked source for the serving basis.
| Calories | 780 |
|---|---|
| Protein | Not reported |
| Carbohydrate | Not reported |
| Total fat | Not reported |
| Dietary fiber | Not reported |
| Sodium | Not reported |
Preparation
A separate timing summary is not recorded. Check the saved instructions or current package.
Saved instructions are reproduced below. Follow the current package or recipe if it differs.
Step 1
Preheat the oven to 450°F. Rinse and dry all produce. Line a sheet pan with foil. Cut the sweet potatoes into 1-inch wedges. Spread on the pan, drizzle with olive oil, season with salt, pepper, and half the spice blend; toss. Roast 26-28 minutes until browned and fork-tender.
Step 2
Meanwhile, halve the radishes lengthwise and thinly slice crosswise. Quarter the limes. Roughly chop the peppers. Wash hands and board immediately after. In a bowl, combine the sliced radishes and the juice of 2 lime wedges; season. In a separate bowl, combine the sour cream and as many peppers as you like; season.
Step 3
Heat a drizzle of olive oil in a nonstick pan over medium-high. Add the pork and remaining spice blend; season. Cook stirring frequently, breaking the meat apart, 3-5 minutes until lightly browned. Add half the guajillo sauce (it may spatter). Cook stirring frequently 2-3 minutes until the pork is coated and cooked through. Taste and season.
Step 4
Wrap the tortillas in a damp paper towel and microwave 1 minute, or wrap in foil on an oven rack for 7-9 minutes. Carefully unwrap.
Step 5
Build the tacos with the warmed tortillas, cooked pork, seasoned radishes, remaining guajillo sauce, and cotija. Serve with the roasted sweet potatoes and jalapeño sour cream. Offer the remaining lime wedges on the side.
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Sources & meal record
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Complete meal details
Ingredients at a glance
From the saved ingredient list. Images are shown only where a provider image or an exact library match is available. Check the current package for the complete statement.
AI-generated illustrations show generic ingredients, not exact formulations or portion sizes. Original ingredient details and allergen notes remain below.
- Ground Pork10 oz
- Flour Tortillas4 each
- Sweet Potato16 oz
- Radishes3 oz
- Grated Cotija Cheese2 tbsp
- Guajillo Chile Pepper Sauce⅓ cup
- Sour Cream¼ cup
- Sliced Pickled Jalapeño Peppers1 oz
- Lime1 each
- Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)1 tbsp
