Tomatillo Pork Tacos with Cotija & Cabbage Slaw

Tomatillo Pork Tacos

with Cotija & Cabbage Slaw

25 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
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600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Pescatarian
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From the Test Kitchen

These zesty tacos get an easy, flavorful boost from our very own tomatillo-poblano sauce, which we’re using to coat our pork filling as it cooks in the pan and also as a finishing drizzle for the tacos just before serving. We’re serving them with a simple slaw of vibrant red cabbage tossed with mayo and a hint of fresh lime juice and zest.

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  • Nutrition
    PER SERVING
  • Calories
    670 Cals (est.)
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fresh
ingredients
Tomatillo Pork Tacos with Cotija & Cabbage Slaw
Title
time-saving
tips & techniques
Flour Tortillas
Radish
Cabbage
Lime
How To: Hold a Chef's Knife
Cotija Cheese
Mayonnaise
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Halve the radishes lengthwise, then thinly slice crosswise. Zest the lime to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the green rind of the lime, avoiding the white pith; mince the rind). Quarter the lime.

Make the slaw:
2 Make the slaw:

In a large bowl, whisk together the mayonnaise, lime zest, and the juice of 2 lime wedges. Add the sliced cabbage; season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Cook the pork:
3 Cook the pork:

While the slaw marinates, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pork and half the spice blend (you will have extra); season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 5 minutes, or until lightly browned. Carefully drain off and discard any excess oil. Add half the tomatillo-poblano sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until the liquid is slightly thickened and the pork is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. 

Warm the tortillas:
4 Warm the tortillas:

While the pork cooks, if using the microwave, wrap the tortillas in a damp paper towel; microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap.

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

Assemble the tacos using the warmed tortillas, cooked pork, sliced radishes, remaining tomatillo-poblano sauce, and cheese. Serve the tacos with the slaw and remaining lime wedges on the side. Enjoy! 

Tips from Home Chefs

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Tomatillo Pork Tacos

Prepare the ingredients:
1 Prepare the ingredients:

If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Halve the radishes lengthwise, then thinly slice crosswise. Zest the lime to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the green rind of the lime, avoiding the white pith; mince the rind). Quarter the lime.

2 Make the slaw:

In a large bowl, whisk together the mayonnaise, lime zest, and the juice of 2 lime wedges. Add the sliced cabbage; season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Make the slaw:
Cook the pork:
3 Cook the pork:

While the slaw marinates, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pork and half the spice blend (you will have extra); season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 5 minutes, or until lightly browned. Carefully drain off and discard any excess oil. Add half the tomatillo-poblano sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until the liquid is slightly thickened and the pork is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. 

4 Warm the tortillas:

While the pork cooks, if using the microwave, wrap the tortillas in a damp paper towel; microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap.

Warm the tortillas:
Assemble the tacos & serve your dish:
5 Assemble the tacos & serve your dish:

Assemble the tacos using the warmed tortillas, cooked pork, sliced radishes, remaining tomatillo-poblano sauce, and cheese. Serve the tacos with the slaw and remaining lime wedges on the side. Enjoy! 

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