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
- 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, 1 tsp sugar (2 tsp for 4 servings), 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 remaining lime wedges on the side.