Southwest Pork Tacos with Cilantro-Lemon Slaw and Monterey Jack

If you believe taco night deserves a spot in your weekly rotation, this Southwest-inspired recipe is about to become a favorite. Spiced ground pork and onions are piled into warm flour tortillas, then topped with tangy cilantro-lemon slaw, creamy Monterey Jack cheese and a dollop of sour cream. It’s a quick, one-pan meal that delivers big flavor with minimal effort.

Perfect for busy weeknights, these tacos come together in under 30 minutes. The slaw adds a refreshing crunch that balances the rich, savory pork. Serve with extra lemon wedges for a bright finish.

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, peel and finely dice the onion. Finely chop the cilantro. Quarter the lemon.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add the diced onion and a pinch of salt; cook, stirring occasionally, until slightly softened and lightly browned, 2-3 minutes.
3. Add the ground pork and Southwest spice blend to the pan. Cook, breaking the meat into pieces, until browned and cooked through, 4-6 minutes. If there is excess grease, carefully pour it off.
4. While the pork cooks, in a large bowl, combine the shredded red cabbage, mayonnaise, half the chopped cilantro, juice from half the lemon (use the whole lemon if making 4 servings), 1 teaspoon sugar and a pinch of salt and pepper. Mix well.
5. Stir the Tex-Mex paste into the pork mixture until fully coated. Taste and adjust seasoning with salt and pepper. Remove the pan from heat.
6. Wrap the tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds.
7. Divide the warm tortillas between plates. Fill each with the pork mixture, then top with Monterey Jack cheese, the cabbage slaw, a dollop of sour cream and the remaining cilantro. Serve with any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use ground turkey or chicken instead of pork?

Yes, ground turkey or chicken works well. Just adjust cooking time as needed until fully cooked.

What can I substitute for Tex-Mex paste?

Mix 1 tablespoon tomato paste with ½ teaspoon chili powder and a pinch of cumin as a substitute.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat the pork and tortillas before assembling.