One-Pan Santa Fe Pork Tacos
Now get 50% more protein per serving in this HelloFresh Classic!
- Milk
- Eggs
- Wheat
- Soy
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.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
2.5 teaspoon
Rice Wine Vinegar
1 unit
Onion
2 tablespoon
Mayonnaise
(Contains: Eggs)
¼ cup
Monterey Jack Cheese
(Contains: Milk)
15 ounce
Ground Pork
4 ounce
Shredded Red Cabbage
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
1 unit
Tex-Mex Paste
1 tablespoon
Southwest Spice Blend
¼ ounce
Cilantro
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
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. (TIP: Not sure how much pork to use? Refer to the "Before you start" section at left for guidance.) Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. (Carefully pour out any excess grease.)
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.
