We are a Taco Tuesday family through and through! I honestly could eat tacos every other night and never get tired of them. Jesse and I will typically have Taco Bowls (to keep them a little healthier) and we also mix up the meat.
Some nights we will do beef and rotisserie chicken, but for this dinner, we decided to do some Santa Fe Pork Tacos!
I grew up making tacos with my mom. If you know me, you know that I LOVE spicy food, and I’m pretty sure it’s because of my momma. She started us pretty early on jalapenos and hot salsas.
So, naturally, I am obsessed with making habanero salsa or jalapeno avocado crema to add to our family taco meals.
For these tacos, we decided to do Santa Fe Pork Tacos with a delicious southwest spice blend, some Monterey Jack Cheese and a Cilantro-Lime Slaw. I’m not typically a huge slaw fan, but the tanginess of this recipe was the perfect addition to the taco!
We have been using HelloFresh as a family since the beginning of COVID and it has been one of the best decisions we made!
On top of homeschooling the boys and working-from-home, it’s one of my favorite things in the world to not have to choose what to make for dinner every. single. night.
We are able to choose our meals ahead of time from the website and they are shipped and delivered straight to our door. The boys get so excited to see that our meals have arrived. 🙂
I haven’t made one recipe that I didn’t love – and I will say that we are huge foodies and can be a little picky when it comes to our recipes. HelloFresh has really figured out how to do things right.
Delicious pork tacos with spicy monterey jack cheese and a tangy cilantro-lime slaw.
- 2 Medium Yellow Onions
- 1/4 oz Cilantro
- 2 Limes
- 20 oz Ground Pork
- 2 Tbsp. Southwest Spice Blend
- 8 oz. Coleslaw Mix
- 4 Tbsp. Mayonnaise
- 12 Flour Tortillas
- 1/2 cup Monterey Jack Cheese
- 4 Tbsp. Sour Cream
Halve, peel and finely dice onion. Finely chop cilantro. Quarter the limes.
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.
Wrap tortillas in damp paper towels and microwave until warm (about 30 seconds.)
Divide tortillas between plates and fill with pork filling. Top with Monterey Jack cheese, slaw, sour cream and remaining cilantro. Cut remaining lime into wedges and serve on the side.