Spiced Pork Tacos with Cilantro-Lemon Slaw and Monterey Jack

Get ready for a taco night that’s anything but ordinary. These spiced pork tacos bring together savory ground pork, a bright cilantro-lemon slaw and creamy Monterey Jack cheese for a flavor-packed dinner that’s ready in no time.

With just one pan and a handful of ingredients, you can whip up a meal that feels like a celebration. The tangy slaw cuts through the richness of the pork, while the melted cheese adds a comforting finish. Serve them warm with a dollop of sour cream for the perfect bite.

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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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView 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 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 if making 4 servings), 1 teaspoon sugar (2 teaspoons for 4 servings) and a pinch of salt and pepper. Stir to combine.
4. Stir the Tex-Mex paste into the pan with the pork mixture until fully coated. Taste and season with salt and pepper as needed. Remove the pan 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 a different protein instead of ground pork?

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

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 in a pan and assemble tacos fresh.

Can I make the slaw ahead of time?

Absolutely! The slaw can be made up to a day in advance. Keep it refrigerated and give it a stir before serving.