One-Pan Santa Fe Pork Tacos
with Monterey Jack & Cilantro Slaw
We firmly believe taco night should be treated like a holiday—one that should be celebrated at LEAST once a week, if not more. If you agree, you’ve got to add this Southwest version to your repertoire. Spiced ground pork and onion are piled into steamy tortillas with Monterey Jack cheese, a tangy cilantro slaw, and sour cream. Taco ’bout an awesome meal.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Onion
¼ ounce
Cilantro
5 teaspoon
Rice Wine Vinegar
10 ounce
Ground Pork
1 tablespoon
Southwest Spice Blend
4 ounce
Shredded Red Cabbage
2 tablespoon
Mayonnaise
(Contains Eggs)
1 unit
Tex-Mex Paste
6 unit
Flour Tortillas
(Contains Soy, Wheat)
¼ cup
Monterey Jack Cheese
(Contains Milk)
1.5 tablespoon
Sour Cream
(Contains Milk)
Not included in your delivery
1 teaspoon
Cooking Oil
Salt
Pepper
1 teaspoon
Sugar
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Halve, peel, and finely dice onion. Finely chop cilantro.
• Heat a drizzle of oil in a large pan over medium-high heat. Add onion and a pinch of salt; cook, stirring occasionally, until slightly softened and lightly browned, 2-3 minutes. • Add pork* and Southwest Spice Blend. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. TIP: If there’s excess grease in your pan, carefully pour it out.
• While pork cooks, in a large bowl, combine cabbage, mayonnaise, half the cilantro, half the vinegar (all for 4 servings), 1 tsp sugar (2 tsp for 4), and a pinch of salt and pepper.
• Stir Tex-Mex paste into pan with pork mixture until fully coated. Taste and season with salt and pepper. Remove pan from heat. • Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • Divide tortillas between plates and fill with pork filling, Monterey Jack, slaw, sour cream, and remaining cilantro.
Ground Pork is fully cooked when internal temperature reaches 160°.
