Tex-Mex Ground Pork Tacos with Cilantro Lime Slaw and Monterey Jack

If you believe taco night deserves to be a weekly celebration, these Tex-Mex pork tacos are about to become your new favorite. Juicy ground pork seasoned with a bold southwest spice blend is piled into warm flour tortillas, topped with melty Monterey Jack cheese and finished with a bright, tangy cilantro lime slaw. A dollop of sour cream adds the perfect creamy finish.

This recipe comes together in just 20 minutes, making it ideal for busy weeknights when you crave something satisfying without spending hours in the kitchen. The 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 guaranteed to disappear fast.

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Ingredients

1 unit OnionView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView 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. Finely dice the onion. Zest and juice the lime. Chop the cilantro leaves and tender stems.
2. In a small bowl, combine the coleslaw mix, half the cilantro, lime juice (reserve a squeeze for the pork), 1 tablespoon mayonnaise, 1/2 teaspoon sugar and a pinch of salt. Toss to coat. Set aside.
3. In another small bowl, mix the remaining mayonnaise with the sour cream and a pinch of lime zest. Set aside.
4. Heat 1 teaspoon cooking oil in a large skillet over medium-high heat. Add the diced onion and cook, stirring, until softened, about 3 minutes.
5. Add the ground pork to the skillet. Cook, breaking it up with a spoon, until browned and cooked through, about 5 minutes. Drain excess fat if desired.
6. Stir in the southwest spice blend and Tex-Mex paste. Cook for 1 minute until fragrant. Season with salt and pepper. Squeeze in a little lime juice and toss.
7. Warm the flour tortillas in a dry skillet or microwave until pliable.
8. Assemble the tacos: Place a spoonful of the pork mixture down the center of each tortilla. Top with shredded Monterey Jack cheese, a generous amount of cilantro lime slaw and a drizzle of the sour cream mixture. Garnish with remaining cilantro. Serve immediately.

Recipe Tips

FAQ

Can I use ground beef or turkey instead of pork?

Yes, ground beef or turkey work well as substitutes. Adjust cooking time as needed and drain excess fat.

How do I store leftover taco filling?

Store the pork mixture in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet before serving.

Can I make the slaw dairy-free?

Absolutely. Use a dairy-free mayonnaise and skip the sour cream in the slaw (or use a vegan alternative). The slaw will still be tangy and delicious.