One-Pan Santa Fe Pork Tacos

🥘 Ingredients

• Southwest Spice Blend
  2 tsp
• Tex-Mex paste
  2 unit
• cilantro
  1/2 oz
• cooking oil
  1 tsp
• flour tortillas
  12 unit
• ground pork
  20 oz
• lemon
  1 unit
• mayonnaise
  4 tbsp
• monterey jack cheese
  1/2 c
• paper towels
• pepper
• red cabbage
  8 oz
• salt
• sour cream
  4 tbsp
• sugar
  2 tsp
• yellow onion
  1/4 unit

🍳 Cookware

• large pan
• large bowl
• large pan

1. 

   1

   ash and dry all produce. Halve, peel, and finely dice yellow onion . Finely chop cilantro . Quarter lemon and hollow? quarter.

   yellow onion: 1/4 unit, cilantro: 1/2 oz, lemon: 1 unit
2. 

   2

   Heat a drizzle of cooking oil in 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, and until browned and cooked through, ⏱️ 6 minutes . TIP: If there's excess grease in your pan, carefully pour it out.

   cooking oil: 1 tsp, salt, ground pork: 20 oz, Southwest Spice Blend: 2 tsp
3. 

   3

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

   red cabbage: 8 oz, mayonnaise: 4 tbsp, sugar: 2 tsp, salt, pepper
4. 

   4

   Stir Tex-Mex paste into large pan until fully coated. Taste and season with salt and pepper. Remove from heat. Wrap flour tortillas in 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.

   Tex-Mex paste: 2 unit, flour tortillas: 12 unit, paper towels, monterey jack cheese: 1/2 c, sour cream: 4 tbsp