Santa Fe Pork Tacos

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Santa Fe Pork Tacos

We firmly believe Santa Fe Pork Tacos 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. Santa Fe Pork Tacos bout a killer meal.


  • 1 unit Yellow Onion
  • 2 unit Lime
  • 2 tablespoon Southwest Spice Blend
  • 4 tablespoon Mayonnaise (ContainsEggs, Soy)
  • 12 unit Flour Tortillas (ContainsSoy, Wheat)
  • 4 tablespoon Sour Cream (Contains Milk)
  • ¼ ounce Cilantro
  • 20 ounce Ground Pork
  • 8 ounce Coleslaw Mix
  • 2 unit Tex-Mex Paste
  • ½ cup Monterey Jack Cheese (ContainsMilk)

Not included in your delivery

  • 1 teaspoon Cooking Oil
  • 2 teaspoon Sugar
  • Kosher Salt
  • Pepper


  1. Wash and dry all produce. • Halve, peel, and finely dice onion. Finely chop cilantro. Quarter lime.
  2. 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.
  3. While pork cooks, in a large bowl, combine coleslaw mix, mayonnaise, half the cilantro, juice from half the lime, 1 tsp sugar (2 tsp for 4 servings), and a pinch of salt and pepper.
  4. 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 remaining lime wedges on the side.

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