Taco night does not have to be your play old chicken soft taco supreme (unless of course that’s what you are craving). But once you read over this recipe for Pork Tacos with Corn Slaw, you are likely to switch that craving up real quick. The pork has a great depth of flavor that comes quickly – so this meal is a fast one. The recipe I have included my recipe for Spicy Creamy Corn Slaw as well – which takes these tacos to the level for sure.
It is important that you are using just ground pork and not some form of ground sausage. Sausage has a variety of seasonings that will drastically change the final flavor of dish. If you cannot find your ground pork at your grocery’s meat counter, you can always get a pork tenderloin or roast and grind it yourself. I actually prefer to grind my own pork – mostly because it is so much more economical. We are talking $3/lb vs. $6/lb in most cases. If you do not have a meat grinder – it is worth the investment. I use it for pork, beef and chicken – saves me tons of money in the long run.
When you are making tacos with soft flour tortillas, I always like to take the extra few minutes to toast or grill the tortillas. It just give another layer of texture and flavor. I like to use a stove top grill pan, but a great alternative is a griddle. You don’t need to grill them all that much, just enough to leave some grill marks and warm the tortilla through.
These tacos are hearty and hefty – I served my guys 4 each and they didn’t need anything more on the side. You get all you need from a meal, a delicious slaw loaded with a variety of veggies, a flavorful protein all loaded up on a warm, grilled tortilla. If you think you need something on the side, I would suggest a cilantro lime rice. You make the rice as you normally would and at the end stir in some fresh cilantro and lime juice.
Now Let’s Get Cookin’!
Pork Tacos with Corn Slaw
Equipment
Ingredients
- 15 Street Taco sized Flour Tortillas
- 2 lb Ground Pork
- 2 tbsp Taco Seasoning see recipe below
- 1 tbsp Lime Juice
- 1 9oz can Tomato Paste
- 1 cup Vegetable Broth
- 1 Jalapeno sliced
- 1 Spicy Creamy Corn Slaw see recipe below
Instructions
- Prepare corn slaw as directed in recipe below.
- In a frying pan over medium high heat, add ground pork and taco seasoning. Cook and crumble until no longer pink.
- In a small bowl combine broth, lime juice and tomato paste. Pour over ground pork. Reduce heat to medium low and let simmer.
- In grill pan over medium high heat, toast off each tortilla for approximately 90 seconds on each side. Continue until all tortillas are grilled.
- To build a taco, add a portion of ground pork along side a portion of corn slaw. Then top with a few slices of jalapenos. Repeat with remaining tortillas.
Notes
Spicy Creamy Corn Slaw
Ingredients
- 2 cups Green Cabbage finely shredded
- ½ Red Onion thinly sliced
- 1 15oz can Sweet Yellow Corn drained, reserve 1 tbsp liquid
- 1 Jalapeno seeded and diced
- ½ cup Cilantro chopped
- ½ cup Sour Cream
- 1 tbsp Honey
- 1 tbsp Lime Juice
- 1 tsp Salt
- 1 tsp Pepper
Instructions
- In a small bowl, combine sour cream, reserved corn liquid, honey, lime juice, salt and pepper.
- In a larger bowl, combine cabbage, corn, jalapeno, onion and cilantro. Pour sour cream mixture over top. Thoroughly combine. Cover and place in refrigerator until ready to serve. At least 30 minutes (up to 48 hours).
I love to link up my posts to lots of blogs around the internet – check out this Ultimate Handy Linky Party List to find some of the places I share to!
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
Don’t miss new recipes from Homemade on a Weeknight – subscribe and get an email with every new post!
Oh these look soo good! I love the breaded pork with that creamy slaw…perfect summer dish! Stopping by from FPT 🙂