Santa Fe Pork Tacos

Name: Santa Fe Pork Tacos with Monterey Jack & Cilantro Lime Slaw
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 unit Yellow Onion; ¼ ounce Cilantro; 1 unit Lime; 10 ounce Ground Pork; 1 tablespoon Southwest Spice Blend; 4 ounce Coleslaw Mix; 2 tablespoon Mayonnaise; 1 unit Tex-Mex Paste; 6 unit Flour Tortillas; ¼ cup Monterey Jack Cheese; 2 tablespoon Sour Cream; 1 teaspoon Vegetable Oil; Salt; Pepper

with Monterey Jack & Cilantro Lime Slaw

Recipe Development TeamPublished on August 24, 2020

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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 Tex Mex 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.

Tags:

One Pan

•Quick

Allergens:

Eggs

•Soy

•Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

1 unit

Yellow Onion

¼ ounce

Cilantro

1 unit

Lime

10 ounce

Ground Pork

1 tablespoon

Southwest Spice Blend

4 ounce

Coleslaw Mix

2 tablespoon

Mayonnaise

(Contains: Eggs)

1 unit

Tex-Mex Paste

6 unit

Flour Tortillas

(Contains: Soy, Wheat)

¼ cup

Monterey Jack Cheese

(Contains: Milk)

2 tablespoon

Sour Cream

(Contains: Milk)

Not included in your delivery

1 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)3807 kJ

Calories910 kcal

Fat54 g

Saturated Fat19 g

Carbohydrate72 g

Sugar10 g

Dietary Fiber3 g

Protein32 g

Cholesterol130 mg

Sodium2090 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pan

•Large Bowl

•Paper Towel

Instructions

• Wash and dry all 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 coleslaw mix, mayonnaise, half the cilantro, juice from half the lime, and a pinch of salt and pepper. TIP: If you prefer a sweeter slaw, stir in a pinch of sugar.

• 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. Cut remaining lime into wedges and serve on the side.