Spicy Southwest Pork Tacos with Tangy Cabbage Slaw

If you believe taco night deserves to be celebrated at least once a week, this Southwest-inspired recipe is for you. Spiced ground pork and onions are piled into warm flour tortillas, then topped with melty Monterey Jack cheese, a tangy cilantro slaw and a dollop of sour cream. It’s a quick, one-pan meal that delivers big flavor with minimal cleanup.

Ready in just 20 minutes, these tacos are perfect for busy weeknights when you need a satisfying dinner without the fuss. The combination of savory pork, creamy cheese and crunchy slaw will have everyone at the table asking for seconds.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

15 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView 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.
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. Carefully pour off any excess grease.
3. 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. 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. 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, cabbage slaw, sour cream and remaining cilantro.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute Monterey Jack with cheddar, pepper jack or a Mexican blend cheese.

How do I store leftovers?

Store the pork filling, slaw and tortillas separately in airtight containers in the refrigerator for up to 3 days. Reheat the pork in a skillet and assemble tacos fresh.

Can I make this recipe gluten-free?

Absolutely! Use corn tortillas instead of flour tortillas to make these tacos gluten-free.