Quick & Easy Smoky Pork Tacos
with Creamy Sriracha Slaw & Crispy Fried Onions
We didn’t put “Quick & Easy” in this recipe’s title for nothing—these tacos are an absolute snap to prepare in just 20 minutes! Sizzle up ground pork seasoned with cumin, smoked paprika, and umami-rich tomato paste until saucy, then pile into soft tortillas along with a creamy Sriracha slaw and top with crispy fried onions for a savory crunch. What will YOU do with all that extra time on your hands?
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Scallions
1 unit
Cilantro
1 unit
Lime
1 unit
Cumin
1 unit
Smoked Paprika
10 ounce
Ground Pork
1 unit
Sour Cream
(Contains: Milk)
1 unit
Sriracha
1 unit
Coleslaw Mix
1 unit
Tomato Paste
1 unit
Flour Tortillas
(Contains: Soy, Wheat)
1 unit
Crispy Fried Onions
(Contains: Wheat)
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Cooking Steps
Wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Quarter lime. Pick cilantro leaves from stems; discard stems. In a medium bowl, reserve ¼ tsp cumin and ¼ tsp paprika (½ tsp cumin and ½ tsp paprika for 4 servings); set aside.
Heat a drizzle of oil in a large pan over medium-high heat. Add pork, scallion whites, remaining cumin, and remaining paprika; season with ¾ tsp salt (1½ tsp for 4 servings) and pepper. Cook, breaking up meat into pieces, until pork begins to brown, 3-4 minutes.
While pork cooks, to bowl with reserved cumin and paprika, add sour cream, 2 TBSP mayonnaise (4 TBSP for 4 servings), a squeeze of lime juice, and as much Sriracha as you like; stir to combine. Add coleslaw mix, scallion greens, and cilantro; toss until evenly coated. Season with a big pinch of salt and pepper.
Once pork begins to brown, add half the tomato paste and ¼ cup water (all the tomato paste and ½ cup water for 4 servings) to pan; cook until pork is cooked through and saucy, 1-2 minutes more. Remove from heat; stir in 1 TBSP butter (2 TBSP for 4) and a squeeze of lime juice.
Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. Divide tortillas between plates; fill with pork filling, Sriracha slaw, and crispy fried onions. Serve with remaining lime wedges on the side.
Ground Pork is fully cooked when internal temperature reaches 160°.
