with Monterey Jack & Cilantro Lemon 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 lemon slaw, and sour cream. Taco ’bout a killer meal.
Allergens
Utensils
Tags
Yellow Onion
1 unit
Cilantro
0.25 ounce
Lemon
1 unit
Ground Pork
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
2 tablespoon
Cooking Oil
1 teaspoon
Salt
Pepper
Sugar
1 teaspoon
• Wash and dry produce. • Halve, peel, and finely dice onion. Finely chop cilantro. Quarter lemon.
• 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. 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 lemon (whole lemon 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 lemon wedges on the side.
920
kcal
Calories
56
g
Fat
19
g
Saturated Fat
77
g
Carbohydrate
13
g
Sugar
6
g
Dietary Fiber
35
g
Protein
130
mg
Cholesterol
2060
mg
Sodium
