Tacos topped with guacamole, chopped onions and fresh herbs

Family Taco Night

A better taco night, built from the market.

Pasture-raised ground pork, mixed-milk feta, small-farm avocados and microgreens make a fresh, satisfying taco dinner for four.

Prep
15 min
Cook
20 min
Serves
4
Best for
Weeknight tacos

What goes in your cart

Choose the groceries you need

Recommended groceries start selected. Optional additions and visible alternatives stay in your control. Every selection is a full-size product from the market.

Have on handTortillas are not sold by Iron & Acre. tortillas, onion, garlic, lime, cumin, chili powder and salsa or hot sauce.
Pasture-Raised Heritage Ground Pork (2LB)
Ground porkPasture-Raised Heritage Ground Pork (2LB)From Bennett Farms

Use one pound for eight tacos; refrigerate or freeze the second pound.

$29.00Unavailable
MicroGreens (Rotational) 1oz Iron & Acre
Fresh finishMicroGreens (Rotational) 1ozFrom Iron & Acre

Use about one-third ounce as a fresh finish.

Contents rotate with each market cycle. Open the product to see this week’s selection.

$8.00Unavailable
Mixed Milk Feta Cheese (5.33oz)
CheeseMixed Milk Feta Cheese (5.33oz)From Prairie Fruits Farm & Creamery

Use approximately four ounces and save any remainder.

$12.00Unavailable

Cook this meal

A quick path to dinner

From your pantry

Tortillas are not sold by Iron & Acre. tortillas, onion, garlic, lime, cumin, chili powder and salsa or hot sauce.

  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.

Store and reheat

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.

View the full recipe →

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