One-Pan Santa Fe Pork Tacos with Monterey Jack & Cilantro Sl

• portions: 2 servings
• temps total: 20 minutes

Ingrédients

2 * 1 unit Yellow Onion

2 * ¼ ounce Cilantro

2 * 5 teaspoon Rice Wine Vinegar

2 * 10 ounce Ground Pork

2 * 1 tablespoon Southwest Spice Blend

2 * 4 ounce Shredded Red Cabbage

2 * 2 tablespoon Mayonnaise

2 * 1 unit Tex-Mex Paste

2 * 6 unit Flour Tortillas

2 * ¼ cup Monterey Jack Cheese

2 * 1.5 tablespoon Sour Cream

2 * 1 teaspoon Cooking Oil

2 * Salt

2 * Pepper

2 * 1 teaspoon Sugar

Instructions

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

• 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 Blend. 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 cabbage, mayonnaise, half the cilantro, half the vinegar (all for 4 servings), 1 tsp sugar (2 tsp for 4), 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. Ground Pork is fully cooked when internal temperature reaches 160°.

Nutrition

• Calories: 880 kcal
• Lipides Totaux: 54 g
• Lipides Saturés: 17 g
• Cholestérol: 130 mg
• Sodium: 1990 mg
• Glucides Totaux: 63 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 13 g
• Protéines: 35 g