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Tomatillo Pork Tacos

with Cotija & Cabbage Slaw

  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 670 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

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.

Get Cooking
fresh
ingredients
Tomatillo Pork Tacos with Cotija & Cabbage Slaw
Title
  • 10 oz Ground Pork
  • 4 Flour Tortillas
  • ½ lb Cabbage
  • 3 oz Radishes
  • 1 Lime
  • 2 Tbsps Grated Cotija Cheese
  • 2 Tbsps Mayonnaise
  • ⅓ cup Tomatillo-Poblano Sauce
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

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 combine. 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 and microwave on high 1 minute, or until heated through. If using the stove, heat a separate medium pan (nonstick, if you have one) on medium-high until hot. Working in batches, add the tortillas to the pan and warm 30 seconds to 1 minute per side, or until heated through. 

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

Assemble the tacos using the warmed tortillascooked porksliced radishesremaining 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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Prepare the ingredients:
1 Prepare the ingredients:

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 combine. 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 and microwave on high 1 minute, or until heated through. If using the stove, heat a separate medium pan (nonstick, if you have one) on medium-high until hot. Working in batches, add the tortillas to the pan and warm 30 seconds to 1 minute per side, or until heated through. 

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

Assemble the tacos using the warmed tortillascooked porksliced radishesremaining tomatillo-poblano sauce, and cheese. Serve the tacos with the slaw and remaining lime wedges on the side. Enjoy!