Santa Fe Pork Tacos

Santa Fe Pork Tacos

with Monterey Jack & Cilantro Lime Slaw

Read more

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 PanQuick

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

Total Time20 minutes
Prep Time5 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Yellow Onion

¼ ounce


1 unit


10 ounce

Ground Pork

1 tablespoon

Southwest Spice Blend

4 ounce

Coleslaw Mix

2 tablespoon



1 unit

Tex-Mex Paste

6 unit

Flour Tortillas


¼ cup

Monterey Jack Cheese


2 tablespoon

Sour Cream


Not included in your delivery

1 teaspoon

Vegetable Oil



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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.
Instructionsarrow up iconarrow up icon

• 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 starting to soften and brown, 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 in 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. Halve remaining lime wedge and serve on the side.