Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Tomatillo Pork Tacos
with Lime Cabbage Slaw
25 MIN
2 Servings
From the Test Kitchen
These zesty tacos get a bright, 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 red cabbage tossed with mayo and a hint of fresh lime juice and zest.
CLICK FOR RECIPE CARD
-
NutritionPER SERVING
-
Calories690 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
10 oz Ground Pork
-
4 Flour Tortillas
-
3 oz Radishes
-
½ lb Red Cabbage
-
1 Lime
-
⅓ cup Tomatillo-Poblano Sauce
-
2 Tbsps Grated Cotija Cheese
-
2 Tbsps Mayonnaise
-
1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
time-saving
tips & techniques
step-by-step
instructions
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. Using a zester or the small side of a box grater, zest the lime to get 1 teaspoon. 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.
3
Cook the pork
Meanwhile, 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
Meanwhile, 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.
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!
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. Using a zester or the small side of a box grater, zest the lime to get 1 teaspoon. 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.
3
Cook the pork
Meanwhile, 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
Meanwhile, 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.
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