Spiced Pork Tacos with Cabbage Slaw & Roasted Butternut Squash
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Spiced Pork Tacos

with Cabbage Slaw & Roasted Butternut Squash

Group Created with Sketch. 40 min
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    3 Servings
  • icon-nutrition Created with Sketch. Est. 670 Cals/serving
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In these tacos, three components come together in delicious harmony: zesty Mexican-spiced pork, sweet roasted onion, and tangy slaw. We’re serving the tacos with a seasonal side of butternut squash—sliced and roasted skin-on, then topped off with grated Cotija and lime juice.

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Spiced Pork Tacos with Cabbage Slaw & Roasted Butternut Squash
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Prepare & roast the vegetables:
1 Prepare & roast the vegetables:

Preheat the oven to 450ºF. Wash and dry the fresh produce. Halve the squash lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into ½-inch-thick pieces. Place on 1 side of a sheet pan. Peel the onion; cut crosswise into ½-inch-thick rounds, keeping the layers intact. Place on the other side of the sheet pan. Drizzle both with olive oil and season with salt and pepper; turn to coat. Roast, flipping halfway through, 24 to 26 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the vegetables roast, cut out and discard the cabbage core; thinly slice the leaves. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Quarter the lime.

Make the slaw:
3 Make the slaw:

While the vegetables continue to roast, in a large bowl, combine the sliced cabbage, sliced white bottoms of the scallions, sugar, crema, the juice of 2 lime wedges, and a drizzle of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Cook the pork:
4 Cook the pork:

While the slaw marinates, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the ground pork (removing and discarding the paper lining from the bottom); season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until browned and cooked through. Add all but a pinch of the spice blend and cook, stirring frequently, 1 to 2 minutes, or until fragrant. Add 1/2 cup of water; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until most of the water has cooked off. Turn off the heat and season with salt and pepper to taste.

Warm the tortillas:
5 Warm the tortillas:

While the pork cooks, stack the tortillas on a large piece of aluminum foil; tightly wrap to seal. Carefully place directly onto the oven rack and warm 5 to 7 minutes, or until heated through and pliable. Transfer to a work surface. Just before serving, carefully unwrap.

Assemble the tacos & serve your dish:
6 Assemble the tacos & serve your dish:

Divide the slaw, cooked pork, and roasted onion (separating into rings before adding) among the warmed tortillas. Top the roasted squash with the cheese, sliced green tops of the scallions, remaining spice blend, and the juice of the remaining lime wedges. Serve 2/3 of the tacos with 2/3 of the finished squash (you will have extra tacos and squash). Enjoy!

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Prepare & roast the vegetables:
1 Prepare & roast the vegetables:

Preheat the oven to 450ºF. Wash and dry the fresh produce. Halve the squash lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into ½-inch-thick pieces. Place on 1 side of a sheet pan. Peel the onion; cut crosswise into ½-inch-thick rounds, keeping the layers intact. Place on the other side of the sheet pan. Drizzle both with olive oil and season with salt and pepper; turn to coat. Roast, flipping halfway through, 24 to 26 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients:

While the vegetables roast, cut out and discard the cabbage core; thinly slice the leaves. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Quarter the lime.

Make the slaw:
3 Make the slaw:

While the vegetables continue to roast, in a large bowl, combine the sliced cabbage, sliced white bottoms of the scallions, sugar, crema, the juice of 2 lime wedges, and a drizzle of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

4 Cook the pork:

While the slaw marinates, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the ground pork (removing and discarding the paper lining from the bottom); season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until browned and cooked through. Add all but a pinch of the spice blend and cook, stirring frequently, 1 to 2 minutes, or until fragrant. Add 1/2 cup of water; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until most of the water has cooked off. Turn off the heat and season with salt and pepper to taste.

Cook the pork:
Warm the tortillas:
5 Warm the tortillas:

While the pork cooks, stack the tortillas on a large piece of aluminum foil; tightly wrap to seal. Carefully place directly onto the oven rack and warm 5 to 7 minutes, or until heated through and pliable. Transfer to a work surface. Just before serving, carefully unwrap.

6 Assemble the tacos & serve your dish:

Divide the slaw, cooked pork, and roasted onion (separating into rings before adding) among the warmed tortillas. Top the roasted squash with the cheese, sliced green tops of the scallions, remaining spice blend, and the juice of the remaining lime wedges. Serve 2/3 of the tacos with 2/3 of the finished squash (you will have extra tacos and squash). Enjoy!

Assemble the tacos & serve your dish: