Nick’s Pick | Quick BBQ Ground Pork Tacos
with Creamy Carrot-Sweet Pepper Slaw
Cooking time
10 minutes
Servings
2/4
Calories
1020 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Two things you’ll find filed under Foods We Love: tacos and BBQ—except usually they’re in different folders. That’s why bringing them together so easily like this is such a simple pleasure to cook and to consume. Brown up the ground pork with onions and a glug of our tangy, smoky BBQ sauce. For toppin’ time, cue up a stunning lime mayo-spiked slaw of carrots and sweet pepper, Oaxaca cheese and ultra-quick pickled onions to board those warm tortillas.
We will send you:
- 250g Ground pork
- 100g Matchstick carrots
- 50g Sliced red onions
- 1 Lime
- 1 Sweet pepper
- 60ml Mayonnaise
- 60ml BBQ sauce
- 60g Grated Oaxaca cheese
- 6 Wheat flour tortillas
- 10g BBQ on Bourbon Street spices (salt, bourbon flavour, paprika, chili powder, onion, garlic, black pepper, mustard, cumin, smoked hickory flavour)
Contains: Eggs, Milk, Mustard, Sulphites, Wheat
You will need:
Large pan
Oil
Salt & pepper (S&P)
Microwave
Total Fat
66 g
Saturated Fat
16 g
Sodium
1800 mg
Total Carb
68 g
Sugars
21 g
Protein
40 g
Fibre
5 g
Preparation
Cook & coat the pork
In a large pan, heat a drizzle of oil on medium-high. Add the pork* and ½ the onions; season with ¾ of the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through. Add the BBQ sauce; stir well.
Mise en place
Meanwhile, juice the lime. Core and thinly slice the sweet pepper lengthwise. In a small bowl, make the pickled onions by combining the remaining onions, ½ the lime juice, a drizzle of oil and S&P.
Make the spiced mayo & slaw
In a second small bowl, combine the mayo, remaining lime juice and spices, 1 tbsp water (double for 4 portions), a drizzle of oil and a big pinch of salt. In a medium bowl, combine the carrots, sweet pepper and ½ the spiced mayo.
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. Top with the pork, a spoonful of the slaw and a spoonful of the remaining spiced mayo. Garnish with the pickled onions and cheese. Serve the remaining slaw and spiced mayo on the side. Bon appétit!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
