Spiced Ground Pork Tacos with Monterey Jack and Cilantro Lime Slaw

If you believe taco night deserves to be a weekly celebration, these spiced ground pork tacos are just the ticket. Juicy pork seasoned with a bold Southwest spice blend is piled into warm flour tortillas, topped with creamy Monterey Jack cheese and finished with a bright cilantro lime slaw. A dollop of sour cream and a squeeze of fresh lime tie it all together.

This recipe comes together in a single pan, making it perfect for busy weeknights. The tangy slaw adds a refreshing crunch that balances the rich, savory pork. Whether you’re feeding the family or hosting a casual get-together, these tacos are sure to be a hit.

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView 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 Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, peel and finely dice the onion. Finely chop the cilantro. Quarter the lime.
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’s excess grease, carefully pour it out.
4. While the pork cooks, in a large bowl, combine the coleslaw mix, mayonnaise, half the cilantro, juice from half the lime and a pinch of salt and pepper. For a sweeter slaw, stir in a pinch of sugar.
5. 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.
6. Wrap the tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds.
7. Divide the tortillas between plates. Fill with the pork mixture, Monterey Jack cheese, slaw, sour cream and remaining cilantro. Serve with lime wedges on the side.

Recipe Tips

FAQ

Can I use a different protein instead of ground pork?

Yes, ground chicken, turkey or beef work well. Adjust cooking time as needed.

What can I substitute for Tex-Mex paste?

Mix 1 tablespoon tomato paste with 1/2 teaspoon chili powder and a pinch of cumin as a substitute.

How do I make the slaw ahead of time?

Prepare the slaw up to a day in advance and store it in the refrigerator. Add the cilantro just before serving for best flavor.