One-Pan Santa Fe Pork Tacos
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 a killer meal.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
1 unit
Yellow Onion
¼ ounce
Cilantro
1 unit
Lime
10 ounce
Ground Pork
1 tablespoon
Southwest Spice Blend
4 ounce
Shredded Red Cabbage
2 tablespoon
Mayonnaise
(ContainsEggs)1 unit
Tex-Mex Paste
6 unit
Flour Tortillas
(ContainsSoy, Wheat)¼ cup
Monterey Jack Cheese
(ContainsMilk)2 tablespoon
Sour Cream
(ContainsMilk)Not included in your delivery
1 teaspoon
Cooking Oil
Kosher Salt
Pepper
1 teaspoon
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. 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.