Zesty Pork Tacos with Cilantro Cabbage Slaw

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ingredients

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  • 10 oz Ground Pork
  • 4 Flour Tortillas
  • 3 oz Radishes
  • ½ lb Cabbage
  • ⅓ cup Tomatillo-Poblano Sauce
  • 2 oz Queso Blanco
  • 2 Tbsps Grated Cotija Cheese
  • ⅓ cup Cilantro Sauce
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder, & Onion Powder)

 

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1.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.

 

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2.In a medium bowl, combine the cilantro sauce and half the cotija cheese. Add the sliced cabbage. Drizzle with olive oil and season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.

 

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3.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. Add half the tomatillo sauce and cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired.

 

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4.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.

 

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5.Fill the warmed tortillas with the cooked pork, sliced radishes, remaining tomatillo sauce, and queso blanco (crumbling before adding). Serve the tacos with the slaw on the side. Garnish the slaw with the remaining cotija cheese. Enjoy!

 

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.

 

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