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One-Pan Santa Fe Pork Tacos with Monterey Jack & Cilantro Lemon Slaw Recipe

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 lemon slaw, and sour cream. Taco ’bout a killer meal.

Ingredients

1 unit Yellow Onion

¼ ounce Cilantro

1 unit Lemon

10 ounce Ground Pork

1 tablespoon Southwest Spice Blend

4 ounce Shredded Red Cabbage

2 tablespoon Mayonnaise

1 unit Tex-Mex Paste

6 unit Flour Tortillas

¼ cup Monterey Jack Cheese

2 tablespoon Sour Cream

1 teaspoon Cooking Oil

Salt

Pepper

1 teaspoon Sugar

Method

1

• Wash and dry produce.

2

• Halve, peel, and finely dice onion. Finely chop cilantro.

3

Quarter lemon.

4

• Heat a drizzle of oil in a large pan over medium-high

5

heat. Add onion and a pinch of salt; cook, stirring

6

occasionally, until slightly softened and lightly browned,

7

2-3 minutes.

8

• Add pork* and Southwest Spice. Cook, breaking up

9

meat into pieces, until browned and cooked through,

10

4-6 minutes. TIP: If there’s excess grease in your pan,

11

carefully pour it out.

12

• While pork cooks, in a large bowl, combine cabbage,

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mayonnaise, half the cilantro, juice from half the lemon

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(whole lemon for 4 servings), 1 tsp sugar (2 tsp for 4), and

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a pinch of salt and pepper.

16

• Stir Tex-Mex paste into pan with pork mixture until fully

17

coated. Taste and season with salt and pepper. Remove

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pan from heat.

19

• Wrap tortillas in damp paper towels and microwave until

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warm and pliable, 30 seconds.

21

• Divide tortillas between plates and fill with pork filling,

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Monterey Jack, slaw, sour cream, and remaining

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cilantro. Serve with any remaining lemon wedges on

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the side.

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