Zesty Pork Tacos with Cilantro Cabbage Slaw

Zesty Pork Tacos

with Cilantro Cabbage Slaw

20 MIN
2 Servings
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From the Test Kitchen

This dish gets an easy, flavorful lift from our very own tomatillo-poblano sauce, which we’re using in two ways: to coat our pork filling as it cooks in the pan and as a finishing drizzle for the tacos just before serving. We’re also using our vibrant cilantro sauce to dress cabbage, for a crisp, refreshing slaw.

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  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
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fresh
ingredients
Zesty Pork Tacos with Cilantro Cabbage Slaw
Title
  • 10 oz Ground Pork
  • 4 Flour Tortillas
  • 3 oz Radishes
  • ½ lb Cabbage
  • ⅓ cup Tomatillo-Poblano Sauce
  • 2 oz Queso Blanco
  • ⅓ cup Cilantro Sauce
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
tried-and-true
kitchen tools
time-saving
tips & techniques
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.

Make the slaw:
2 Make the slaw:

In a medium bowl, combine the sliced cabbage and half the cilantro sauce (you will have extra). Season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.

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, 5 to 7 minutes, or until cooked through. Carefully drain off and discard any excess oil. Add half the tomatillo sauce. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. 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 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:

Crumble the queso blanco. Fill the warmed tortillas with the cooked pork, sliced radishes, remaining tomatillo sauce, and half the crumbled queso blanco (you will have extra). Serve the tacos with the slaw on the side. Enjoy!  

Tips from Home Chefs

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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.

2 Make the slaw:

In a medium bowl, combine the sliced cabbage and half the cilantro sauce (you will have extra). Season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.

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, 5 to 7 minutes, or until cooked through. Carefully drain off and discard any excess oil. Add half the tomatillo sauce. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. 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 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:

Crumble the queso blanco. Fill the warmed tortillas with the cooked pork, sliced radishes, remaining tomatillo sauce, and half the crumbled queso blanco (you will have extra). Serve the tacos with the slaw on the side. Enjoy!  

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