Nick’s Pick | BBQ-Spiced Ground Pork Tacos
with Peach, Brussels Sprout & Pepita Slaw
Cooking time
25 minutes
Servings
4
Calories
700 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. We’re all equal in the eyes of the slaw! Kids and adults will love this creative combination of cabbage and Brussels sprouts (both conveniently pre-cut) with peaches and pepitas. Under a splash of apple cider vinegar, the sweet, crunchy, shredded sensations cover all the taste receptors. It’s an ideal match for oven-warmed tortillas filled with browned ground pork that sops up a good dose of BBQ sauce and our Lively Garlic & Oregano seasonings.
We will send you:
- 510g Ground pork
- 300g Shredded cabbage
- 100g Shaved Brussels sprouts
- 2 Peaches
- 30ml Apple cider vinegar
- 60ml BBQ sauce
- 25g Roasted pepitas (pumpkin seeds)
- 12 Wheat flour tortillas
- 20g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
Contains: Mustard, Sulphites, Wheat
You will need:
Large pan
Oil
Salt & pepper (S&P)
Aluminum foil
Total Fat
39 g
Saturated Fat
9 g
Sodium
1360 mg
Total Carb
54 g
Sugars
14 g
Protein
35 g
Fibre
5 g
Preparation
Cook the pork
Preheat the oven to 450°F. In a large pan, heat a generous drizzle of oil on medium-high. Add the pork*; season with the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until browned and cooked through.
Coat the pork
Reduce the pan of pork to medium. Add the BBQ sauce and ¼ cup water. Reduce the heat to simmer and cook, stirring occasionally, 2 to 3 min., until slightly thickened, coated and warmed through.
Warm the tortillas
Meanwhile, stack and tightly wrap the tortillas in aluminum foil. Warm directly on an oven rack, 6 to 8 min., until heated through.
Make the slaw
Meanwhile, halve and pit the peaches; cut into ¼ inch wedges. In a large bowl, combine the cabbage, Brussels sprouts, peaches, vinegar, ½ the pepitas, 3 tbsp oil and S&P.
Plate your dish
Divide the tortillas between your plates. Top with the pork and a spoonful of the slaw. Garnish with the remaining pepitas. Serve the remaining slaw on the side. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
