Santa Fe Pork Tacos With Monterey Jack Cilantro Lime Slaw Recipes
SANTA FE PORK TACOS WITH MONTEREY JACK & CILANTRO LIME SLAW
We firmly believe taco night should be treated like a holiday-one that should be celebrated at LEAST once a week, if not more. If you agree, you've got to add this Tex Mex version to your repertoire. Spiced ground pork and onion are piled into steamy tortillas with Monterey Jack cheese, a tangy cilantro lime slaw, and sour cream. Taco 'bout a killer meal.
Provided by HelloFresh
Categories main course
Time 20m
Number Of Ingredients 15
Steps:
- • Wash and dry all produce. • Halve, peel, and finely dice onion. Finely chop cilantro. Quarter lime.
- • Heat a drizzle of oil in a large pan over medium-high heat. Add onion and a pinch of salt; cook, stirring occasionally, until slightly softened and lightly browned, 2-3 minutes. • Add pork* and Southwest Spice. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. TIP: If there's excess grease in your pan, carefully pour it out.
- • While pork cooks, in a large bowl, combine coleslaw mix, mayonnaise, half the cilantro, juice from half the lime, 1 tsp sugar (2 tsp for 4 servings), and a pinch of salt and pepper.
- • Stir Tex-Mex paste into pan with pork mixture until fully coated. Taste and season with salt and pepper. Remove pan from heat. • Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • Divide tortillas between plates and fill with pork filling, Monterey Jack, slaw, sour cream, and remaining cilantro. Serve with remaining lime wedges on the side.
Nutrition Facts : Calories 920 kcal, Fat 55 g, SaturatedFat 19 g, Carbohydrate 74 g, Sugar 12 g, Protein 35 g, Fiber 4 g, Cholesterol 130 mg, Sodium 2050 mg
SANTA FE PORK
A simple mexican type dish for a cold night. Left overs make really good burritos! This is an adaptation of a recipe from "Menus4Moms".
Provided by Gabby LSW
Categories Black Beans
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Place black beans and corn in 4 qt crock pot.
- Top with 1/2 cup salsa.
- Lay chops on top.
- Top with remaining salsa.
- cover and cook on low, 3 hours. Cut cream cheese in small pieces, add to crock pot. Cook for an additional hour. Stir well. Serve with rice and /or tortillas.
Nutrition Facts : Calories 253.8, Fat 8.3, SaturatedFat 3.6, Cholesterol 39.3, Sodium 341.6, Carbohydrate 30.4, Fiber 6.8, Sugar 5.1, Protein 17.5
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SANTA FE PORK TACOS - SPARROWS + LILY
From sparrowsandlily.com
Estimated Reading Time 3 mins
- Heat a drizzle of oil in a large pan over medium-high heat. Add onion and a pinch of salt. Saute the onion, stirring occasionally, until slightly browned. (2-3 minutes).
- Add pork and southwest spice (3 tsp. chili powder, 2 tsp. garlic salt and 1 tsp. cumin). Cook the meat, breaking up into pieces until browned and cooked through (4-6 minutes.)
- While pork cooks, in a large bowl, combine coleslaw mix, mayonnaise, half the cilantro, juice from one lime, and a pinch of salt and pepper.
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