HelloFresh

One-Pan Santa Fe Pork Tacos

with Monterey Jack & Cilantro Citrus Slaw

⏱️ 20 min 🍽️ 2 servings

Cooking Tips

If using double protein, cook in batches or use a larger pan to avoid overcrowding and ensure even browning. Chop cilantro stems finely for extra flavor and texture in your slaw.

Ingredients

1 whole Onion
1 oz Cilantro
1 whole Lemon
1 tbsp Southwest Spice Blend
2 tbsp Tex-Mex Paste
1 tbsp Sour Cream
1 tbsp Milk
10 oz Ground Pork
0.5 cup Monterey Jack Cheese
4 whole Flour Tortillas
4 oz Red Cabbage
2 tbsp Mayonnaise
1 tsp Sugar
0 Salt
0 Black Pepper
0 Cooking Oil

Tools

Paper towels
Large pan
Large bowl
Microwave

Click anywhere to see instructions →

HelloFresh

One-Pan Santa Fe Pork Tacos

with Monterey Jack & Cilantro Citrus Slaw

⏱️ 20 min 🍽️ 2 servings

Cooking Tips

If using double protein, cook in batches or use a larger pan to avoid overcrowding and ensure even browning. Chop cilantro stems finely for extra flavor and texture in your slaw.

Ingredients

1 whole Onion
1 oz Cilantro
1 whole Lemon
1 tbsp Southwest Spice Blend
2 tbsp Tex-Mex Paste
1 tbsp Sour Cream
1 tbsp Milk
10 oz Ground Pork
0.5 cup Monterey Jack Cheese
4 whole Flour Tortillas
4 oz Red Cabbage
2 tbsp Mayonnaise
1 tsp Sugar
0 Salt
0 Black Pepper
0 Cooking Oil

Tools

Paper towels Large pan Large bowl Microwave

Mise en Place

Wash and dry produce

Wash and dry all produce, including the 1 onion, cilantro, and lemon (1 for 2 person, 1 for 4 person).

Chop vegetables and herbs

Halve, peel, and finely dice onion; finely chop cilantro; quarter lemon.

Set out mixing and serving items

Get out a large pan for cooking the pork, a large bowl for the slaw, paper towels for the tortillas, and gather kosher salt, black pepper, sugar, and cooking oil.

Prep remaining ingredients

Open and drain the package of ground pork (10 oz for 2 person, 20 oz for 4 person). Get out the Southwest Spice Blend (1 TBSP for 2 person, 2 TBSP for 4 person), Tex-Mex paste (2 TBSP for 2 person, 4 TBSP for 4 person), shredded Monterey Jack (½ cup for 2 person, 1 cup for 4 person), flour tortillas (4 for 2 person, 8 for 4 person), shredded red cabbage (4 oz for 2 person, 8 oz for 4 person), mayonnaise (1 TBSP for 2 person, 2 TBSP for 4 person), and sour cream (1 TBSP for 2 person, 2 TBSP for 4 person).

Cooking Steps

Prep the Ingredients

Wash and dry produce. Halve, peel, and finely dice onion. Finely chop cilantro. Quarter lemon.

Cook Onion & Pork

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 ground pork and Southwest Spice Blend. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. (If there's excess grease in your pan, carefully pour it out.)

Make Slaw

While pork cooks, in a large bowl, combine shredded red cabbage, mayonnaise, half the cilantro, juice from half the lemon (whole lemon for 4 servings), 1 tsp sugar (2 tsp for 4), and a pinch of salt and pepper.

Finish & Serve

Stir Tex-Mex paste into pan with pork mixture until fully coated. Taste and season with salt and pepper. Remove pan from heat. Wrap flour 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 any remaining lemon wedge on the side.

← Click anywhere to see ingredients