with Monterey Jack & Cilantro 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 slaw, and sour cream. Taco ’bout an awesome meal.
Allergens
Utensils
Tags
Sour Cream
1.5 tablespoon
Rice Wine Vinegar
2.5 teaspoon
Onion
1 unit
Mayonnaise
2 tablespoon
Monterey Jack Cheese
0.25 cup
Ground Pork
10 ounce
Shredded Red Cabbage
4 ounce
Flour Tortillas
6 unit
Tex-Mex Paste
1 unit
Southwest Spice Blend
1 tablespoon
Cilantro
0.25 ounce
Sugar
1 teaspoon (tsp)
Cooking Oil
1 teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Wash and dry produce.
Halve, peel, and finely dice onion. Finely chop cilantro.
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, half the vinegar (all 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.
910
kcal
Calories
59
g
Fat
20
g
Saturated Fat
56
g
Carbohydrate
15
g
Sugar
2
g
Dietary Fiber
33
g
Protein
180
mg
Cholesterol
1960
mg
Sodium
with Corn Esquites, Sour Cream & Cilantro
plus Bok Choy, Napa Cabbage & Sesame Seeds
