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Pork Tacos with Chipotle Sauce

30 minutes
12 minutes
2 servings
Tacos garnished with crispy lettuce and ground pork meatballs. The whole thing topped with a chipotle sauce and sour cream. With its different compartments, the Starfrit Lock&Lock Bento 3-tier Lunchbox - 520 ml / 17.5 oz is ideal to keep the lettuce fresh, the tacos crispy, to reheat the meatballs separately and to assemble the parts at lunchtime!


For the tacos

  • 14 oz Ground pork
  • 1 Shallot
  • 10 sprigs Fresh cilantro
  • 1 clove Garlic
  • 2 tbsp Japanese breadcrumbs (Panko)
  • 1 tea spoon Cajun spices
  • 1 Egg

For the chipotle sauce

  • 3/4 cup Sour cream
  • 2 Limes
  • 8 sprigs Chives
  • 24 Mini-Tacos
  • 2 leaves Romaine salad
  • 1 tsp Chipotle pepper in adobo sauce
  • Vegetable oil
  • Salt and pepper


General preparation

  • Mince the French shallot, chives and cilantro. 
  • Mince the garlic and slice the romaine lettuce to make a chiffonade. 
  • Zest the lime and whisk the egg in a bowl.

Sauce preparation

  • In a bowl, combine the zest, sour cream, chipotle sauce and chives. 
  • You can season to taste by adding salt, pepper and lime juice.

Tacos preparation

  • Combine all the ingredients for the meat balls and make sure they are well combined. 
  • You do not have to add all the panko and eggs, add just enough to form balls that hold together. 
  • Season to taste with salt and pepper. 
  • Form 24 balls and place them on a baking sheet. 
  • Cook for 10 minutes in the oven. 
  • Remove from the oven, drizzle with the taco sauce and then finish cooking for 3-5 minutes.

To serve

  • In your Lock&Lock bento box, place the different preparations in separate compartments, making sure that the tacos are alone or they will become moist.
  • When ready to eat, layer the garnish in the tacos and enjoy!

Chef's tip

  • You can use any salad you like for the tacos. 
  • Also, be careful not to make the sauce too spicy, use chipotle at your own discretion.

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