Griddled Pork Taco Night

Cook pasture-raised ground pork with warm spices, then fill tortillas with feta, avocado and microgreens for a fresh taco night.

Serves: 4  ·  Total time: 35 min

From Iron & Acre

• 1 lb Pasture-Raised Heritage Ground Pork from the 2 lb package
• About 4 oz Mixed-Milk Feta
• Small-Farm Avocado Pack
• About 1/3 oz Microgreens

From your pantry

• 8 small tortillas
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 lime
• 1 tsp cumin
• 1 tsp chili powder
• Kosher salt
• Black pepper
• Salsa or hot sauce

Method

1. Heat a skillet over medium-high. Cook the onion until softened, about 5 minutes; add the garlic for the final 30 seconds.
2. Add 1 lb ground pork, cumin, chili powder, salt and pepper. Cook, breaking it up, until browned and the pork reaches 160°F.
3. Finish the pork with lime juice and adjust the seasoning.
4. Warm the tortillas in a dry skillet or according to the package directions.
5. Fill each tortilla with pork, then add crumbled feta, sliced avocado and microgreens.
6. Serve with salsa or hot sauce and lime wedges. Refrigerate or freeze the unused pound of pork promptly.

Storage and reheating

Refrigerate cooked pork filling within 2 hours. Use within 3 to 4 days and reheat to 165°F. Refrigerate or freeze the unused raw pork according to its package guidance.

Food-safety note: Cook ground pork to 160°F. Refrigerate cooked leftovers within 2 hours and reheat to 165°F.

Shop the ingredients

• Pasture-Raised Heritage Ground Pork (2LB) — Bennett Farms
• MicroGreens (Rotational) 1oz — Iron & Acre
• Mixed Milk Feta Cheese (5.33oz) — Prairie Fruits Farm & Creamery
• Small-Farm Avocado Pack (1lb) — San Gabriel Ranch

Make This Meal