with Monterey Jack & Cilantro Lime Slaw
We firmly believe taco night should be treated like a holiday—one that should be celebrated at LEAST once a week, if not more. If you agree, you’ve got to add this Southwest version to your repertoire. Spiced ground pork and onion are piled into steamy tortillas with Monterey Jack cheese, a tangy cilantro lime slaw, and sour cream. Taco ’bout an awesome meal.
Allergens
Utensils
Tags
Onion
1 unit
Cilantro
0.25 ounce
Lime
1 unit
Chopped Chicken Breast
10 ounce
Southwest Spice Blend
1 tablespoon
Shredded Red Cabbage
4 ounce
Mayonnaise
2 tablespoon
Tex-Mex Paste
1 unit
Flour Tortillas
6 unit
Monterey Jack Cheese
0.25 cup
Sour Cream
1.5 tablespoon
Salt
Pepper
Cooking Oil
Sugar
• Wash and dry produce. • Halve, peel, and finely dice onion. Finely chop cilantro. Quarter lime.
• Heat a drizzle of oil in a large pan over medium-high heat. Add onion and a pinch of salt; cook, stirring occasionally, until slightly softened and lightly browned, 2-3 minutes. • Add pork and Southwest Spice Blend. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. TIP: If there’s excess grease in your pan, carefully pour it out.
• While pork cooks, in a large bowl, combine cabbage, mayonnaise, half the cilantro, juice from half the lime (whole lime for 4 servings), 1 tsp sugar (2 tsp for 4), and a pinch of salt and pepper.
• Stir Tex-Mex paste into pan with pork mixture until fully coated. Taste and season with salt and pepper. Remove pan from heat. • Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • Divide tortillas between plates and fill with pork filling, Monterey Jack, slaw, sour cream, and remaining cilantro. Serve with any remaining lime wedges on the side. ***Poultry is fully cooked when internal temperature reaches 165°.***
740
kcal
Calories
36
g
Fat
12
g
Saturated Fat
58
g
Carbohydrate
14
g
Sugar
3
g
Dietary Fiber
43
g
Protein
150
mg
Cholesterol
1740
mg
Sodium
