Ground Pork Korean Tacos
with Creamy Ponzu Slaw
Cooking time
10 minutes
Servings
4
Calories
670 /serving
Korean-style tacos, a trend that never stops trending! And for good reason: sesame-spiced ground pork finds itself completely at home inside warm flour tortillas. Let the kids decorate these hand-held treats with a cabbage-carrot slaw dressed in ponzu mayo and lime.
We will send you:
- 510g Canadian-raised lean ground pork
- 100g Matchstick carrots
- 300g Shredded cabbage
- 100g Mayonnaise
- 30ml Ponzu lime sauce
- 45ml Sweet soy sauce
- 12 Wheat flour tortillas
- 12g Mellow Sesame spices (brown sugar, white sesame, garlic, canola oil, sea salt, ginger, paprika flavour, black pepper, cellulose)
- 30ml Lime juice
Contains: Eggs • Sesame • Soy • Sulphites • Wheat
You will need:
Large pan
Microwave
Oil
Salt & pepper (S&P)
Total Fat
30 g
Saturated Fat
8 g
Sodium
1100 mg
Total Carb
69 g
Sugars
15 g
Protein
34 g
Fibre
4 g
Preparation
Cook & coat the pork
- In a large pan, heat a drizzle of oil on high.
- Add the pork; season with all but a pinch of the spices.
- Cook, breaking up the meat, 3 to 4 min., until browned.
- Add the soy sauce and ½ the lime juice. Cook, scraping up any browned bits, 1 to 2 min., until the pork* is cooked through and coated; season with S&P.
Make the slaw & ponzu mayo
- Meanwhile, in a large bowl, combine the remaining lime juice, ½ the ponzu, ¼ of the mayo and a drizzle of oil.
- Add the cabbage, carrots and S&P; toss well.
- In a small bowl, combine the remaining mayo, ponzu and spices.
Warm the tortillas
- Wrap the tortillas in a slightly dampened paper towel.
- On a plate, microwave, in 10 sec. increments, until warm.
Plate your dish
- Divide the tortillas between your plates.
- Spread with the ponzu mayo.
- Top with the pork and slaw. Bon appétit!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
