Spiced Ground Pork Tacos with Citrus Cabbage Slaw

If you believe taco night deserves a spot in your weekly rotation, this Southwest-inspired recipe is a must-try. Spiced ground pork and onion are cooked together in one pan, then loaded into warm flour tortillas with melty Monterey Jack cheese, a bright cilantro citrus slaw and a dollop of sour cream. It’s a flavor-packed meal that comes together in no time.

The slaw is the star here-shredded red cabbage tossed with mayonnaise, fresh lemon juice, cilantro and a pinch of sugar for a perfect balance of tangy and creamy. Every bite is a satisfying mix of savory, zesty and crunchy textures.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

20 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry 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 onion and a pinch of salt; cook, stirring occasionally, until slightly softened and lightly browned, 2-3 minutes. Add the ground pork and Southwest Spice Blend. Cook, breaking up the meat into pieces, until browned and cooked through, 4-6 minutes. If there’s excess grease in the pan, carefully pour it out.
3. While the pork cooks, in a large bowl, combine the shredded red cabbage, mayonnaise, half the cilantro, juice from half the lemon (use the whole lemon for 4 servings), 1 teaspoon sugar (2 teaspoons for 4 servings) and a pinch of salt and pepper. Stir well.
4. Stir the Tex-Mex paste into the pan with the pork mixture until fully coated. Taste and season with salt and pepper. Remove from heat. Wrap the tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. Divide the tortillas between plates and fill with the pork filling, Monterey Jack cheese, slaw, sour cream and 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 can be substituted. Just adjust the 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.