Southwest Pork Tacos with Cilantro Slaw and Monterey Jack

These Southwest pork tacos are the ultimate quick and satisfying dinner. Spiced ground pork and onions are piled into warm flour tortillas, then topped with melted Monterey Jack cheese, a bright cilantro slaw and a dollop of sour cream. The tangy slaw adds a refreshing crunch that balances the savory pork perfectly.

This recipe comes together in just one pan, making cleanup a breeze. It’s a fantastic option for busy weeknights when you crave something delicious without spending hours in the kitchen. Customize with your favorite toppings and enjoy taco night any night!

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView 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

1.5 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.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add the 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 up the meat into pieces, until browned and cooked through, 4-6 minutes. If there is excess grease, carefully pour it out.
4. While the pork cooks, in a large bowl, combine the shredded red cabbage, mayonnaise, half the cilantro, half the rice wine vinegar, 1 teaspoon sugar and a pinch of salt and pepper. Mix well to make the slaw.
5. Stir the Tex-Mex paste into the pan with the pork mixture until fully coated. Taste and season 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 tortillas between plates. Fill each with the pork mixture, then top with Monterey Jack cheese, the cabbage slaw, sour cream and the remaining cilantro. Serve immediately.

Recipe Tips

FAQ

Can I use ground beef or chicken instead of pork?

Yes, ground beef or chicken can be substituted. Adjust cooking time as needed until fully cooked.

What can I use instead of Tex-Mex paste?

You can substitute with 1-2 tablespoons of tomato paste mixed with a pinch of chili powder and cumin.

How do I store leftovers?

Store the pork filling and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat the pork before serving.