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Smokey Pork Tostadas

Smokey Pork Tostadas

with Roasted Peppers and Zesty Soured Cream

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We love Tostadas with Peppers and Sour Cream and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:MilkCereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 pot(s)

Garlic Salt

1 pot(s)

Smoked Paprika

1 pot(s)

Ground Cumin

2 unit(s)

Pork Steak

1 unit(s)

Green Pepper

1 unit(s)

Red Pepper

1 pack(s)

Sour Cream


1 bag(s)


4 unit(s)

Super Soft Tortilla with Whole Wheat

(ContainsCereals containing gluten)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2791 kJ
Energy (kcal)667 kcal
Fat34.0 g
of which saturates15.0 g
Carbohydrate49 g
of which sugars9.0 g
Protein40 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Mixing Bowl
Aluminum Foil
Baking Tray
Large Bowl
Small Bowl
Frying Pan
Kitchen Paper
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Zest the lime then chop into wedges. Mix the garlic salt, smoked paprika, ground cumin and half the lime zest together in a mixing bowl. Chop the pork shoulder steaks into roughly 2cm chunks, add to the bowl and use your hands to coat the meat in the spices. Set aside. IMPORTANT: Remember to wash your hands and equipment after handling raw meat.


Halve the peppers and remove the cores and seeds. Slice into thin strips. Pop on a lined baking tray, drizzle with oil and season with salt and pepper. Toss to coat then spread out in one layer and roast on the top shelf of your oven until and soft and slightly charred,15-20 mins.


Meanwhile, pop the soured cream in a small bowl. Stir in the remaining lime zest and a pinch of salt and pepper. Squeeze half the lime juice into a large bowl and mix in a drizzle of oil. Pop the rocket in the bowl but don't toss it together yet - we will do that at the last minute! Lay the tortillas out in one even layer on another lined baking tray. Drizzle with oil then sprinkle with salt and pepper.


Heat a good glug of oil in a large frying pan on high heat. When really hot, add the pork and fry, turning occasionally, until browned and crispy all over, 5-6 mins. IMPORTANT: The pork is cooked when it is no longer pink in the middle. TIP: You may need to fry your pork in batches - you want it to get nice and crispy!


While the pork cooks, bake the tortillas on the middle shelf of your oven until golden and crispy, 5-6 mins. TIP: Keep an eye on them - you want them crisp but not burnt! When the pork is done, transfer to a sieve or a plate lined with kitchen paper to drain off any excess fat.


To serve, share the baked tortillas between your plates. Toss the rocket to coat it in the limey dressing and pop a handful of rocket on each tortilla, then the roasted peppers. Top with the Mexican pork and a drizzle of zesty soured cream. Finish with the lime wedges, for squeezing over. ENJOY!