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Spiced Pork Tacos

with Cabbage Slaw & Roasted Butternut Squash

  • Group Created with Sketch.
    30-40 mins
  • icon_serves Created with Sketch.
  • icon_cals Created with Sketch.
    Est. 660 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

In these tacos, three components come together in delicious harmony: zesty Mexican-spiced pork, sweet roasted onion, and tangy slaw.

Spiced Pork Tacos with Cabbage Slaw & Roasted Butternut Squash
  • 10 oz Ground Pork
  • 6 Flour Tortillas
  • 2 Scallions
  • 1 Butternut Squash
  • 1 Lime
  • 1 Red Onion
  • ½ lb Green Cabbage
  • 3 Tbsps Grated Cotija Cheese
  • 1 Tbsp Sugar
  • ¼ cup Mexican Crema
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin, & Dried Mexican Oregano)

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

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

Place an oven rack in the center of the oven, then preheat the oven to 450ºF. Wash and dry the squash. Halve the squash lengthwise. Using a spoon, scoop out and discard the seeds and pulp. Cut crosswise into 1/2-inch-thick pieces. Transfer to 1 side of a sheet pan. Peel the onion and cut crosswise into ½-inch-thick rounds, keeping them intact. Transfer to the other side of the sheet pan. Drizzle each with olive oil and season with salt and pepper; turn to coat. Roast, flipping the vegetables halfway through, 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients:

While the vegetables roast, wash and dry the remaining fresh produce. 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.

Prepare the remaining ingredients:
Make the slaw:
3 Make the slaw:

While the vegetables continue to roast, in a large bowl, combine the cabbage, white bottoms of the scallions, sugar, crema, the juice of 2 lime wedges, and 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. 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 the water has mostly cooked off. Turn off the heat. 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. Remove from the oven. Transfer to a work surface and carefully unwrap.

6 Assemble the tacos & plate your dish:

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

Assemble the tacos & plate your dish: