with Sour Cream and Cheddar
Charred corn, jalapeños and chipotle sauce add layers of delicious, spicy smokiness to these pork tacos. A sprinkling of cheddar and a refreshing crunch from the cabbage provides some respite from the mild heat!
Allergens
Utensils
Tags
Ground Pork
250 g
Flour Tortillas
6 unit(s)
Jalapeño
1 unit(s)
Corn Kernels
113 g
Red Wine Vinegar
1 tbsp
Red Cabbage, shredded
113 g
Tex-Mex Paste
1 tbsp
Chipotle Sauce
4 tbsp
Cheddar Cheese, shredded
0.5 cup
Sour Cream
2 unit(s)
Green Onion
1 unit(s)
Oil
2.33 tbsp
Sugar
0.25 tsp
Pepper
0.125 tsp
Salt
0.25 tsp
- Quarter jalapeño lengthwise, then core. (TIP: We suggest using gloves when prepping jalapeños!)
- Add corn to an unlined baking sheet, then pat dry with paper towels.
- Add jalapeños next to corn. Drizzle 1 tsp (2 tsp) oil over jalapeños, then spread over both sides. Season with a pinch of salt.
- Broil in the top of the oven, flipping jalapeños and tossing corn halfway through, until dark-brown in spots, 5-6 min.
- When done, transfer charred jalapeños to a cutting board to cool.
- Meanwhile, thinly slice green onion.
- Add 2 tsp (4 tsp) vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a medium bowl. Season with salt and pepper, to taste, then whisk to combine.
- Add cabbage and green onions to the bowl, then toss to combine. Set aside.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then pork.
- Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.**
- Season with salt and pepper.
- Add Tex-Mex paste to the pan. Cook, stirring often, until pork is coated, 1 min.
- While pork cooks, wrap tortillas in paper towels.
- Microwave until tortillas are warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm tortillas!)
- Roughly chop jalapeños.
- Add charred jalapeños and corn to the pan with pork. Cook, stirring often, until mixture is combined, 1 min.
- Remove the pan from heat, then stir in chipotle sauce until combined and warmed through.
- Divide tortillas between plates. Top with coleslaw, cheese and pork filling.
- Dollop sour cream over top.
1050
kcal
Calories
61
g
Fat
21
g
Saturated Fat
81
g
Carbohydrate
23
g
Sugar
6
g
Dietary Fiber
43
g
Protein
130
mg
Cholesterol
1850
mg
Sodium
0.5
g
Trans Fat
1250
mg
Potassium
450
mg
Calcium
6
mg
Iron
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