One-Pan Santa Fe Pork Tacos: Monterey Jack & Cilantro Lemon Slaw

🥘 Ingredients

• cilantro
  1 bunch
• cooking oil
  1 tbsp
• flour tortillas
  4 unit
• ground pork
  12 oz
• lemon
  1 unit
• mayonnaise
  2 tbsp
• monterey jack cheese
  ½ cup
• shredded red cabbage
  2 c
• sour cream
  2 tbsp
• southwest spice blend
  1 packet
• sugar
  1 tsp
• tex-mex paste
  2 tbsp
• yellow onion
  1 unit

🍳 Cookware

• large pan
• large bowl

1. 

   1

   yellow onion cilantro lemon ground pork southwest spice blend shredded red cabbage mayonnaise tex-mex paste flour tortillas monterey jack cheese sour cream cooking oil sugar

   yellow onion: 1 unit, cilantro: 1 bunch, lemon: 1 unit, ground pork: 12 oz, southwest spice blend: 1 packet, shredded red cabbage: 2 c, mayonnaise: 2 tbsp, tex-mex paste: 2 tbsp, flour tortillas: 4 unit, monterey jack cheese: ½ cup, sour cream: 2 tbsp, cooking oil: 1 tbsp, sugar: 1 tsp
2. 

   2

   Wash and dry all produce. Halve, peel, and finely dice yellow onion. Finely chop cilantro. Quarter lemon.
3. 

   3

   Heat a drizzle of cooking 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 ⏱️ 3 minutes . Add ground pork and southwest spice blend. Cook, breaking up meat into pieces, until browned and cooked through ⏱️ 6 minutes . If there is excess grease in your pan, carefully pour it out.
4. 

   4

   While pork cooks, in a large bowl , combine shredded red cabbage, mayonnaise, half the cilantro, juice from half the lemon, sugar, and a pinch of salt and pepper.
5. 5

   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 cheese, slaw, sour cream, and remaining cilantro. Serve with any remaining lemon wedges on the side.