One-Pan Pork Tacos
with Chayote Slaw & Spiced Mayo
Cooking time
15 minutes
Servings
2/4
Calories
830 /serving
Let’s taco about it. You’ve got 15 minutes to cook, you’re avoiding dishwashing and you’re craving a Mexican-style meal you can get your hands around. Pan-toasted tortillas are ready to receive a robust filling of browned pork sausage meat, given a Latin American accent with our ancho chili and sesame seed blend. Chase that with a chayote and cabbage slaw spiked with lime, scallions and spices for sharp crunch. Zested mayo holds it all in place.
We will send you:
- 300g Canadian-raised mild Italian pork sausage meat
- 150g Shredded cabbage
- 2 Scallions
- 1 Lime
- 1 Chayote
- 60ml Mayonnaise
- 6 Wheat flour tortillas
- 6g America Latina spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)
Contains: Eggs, Sesame, Wheat
You will need:
Large pan
Zester
Peeler
Oil
Salt & pepper (S&P)
Total Fat
54 g
Saturated Fat
8 g
Sodium
1810 mg
Total Carb
55 g
Sugars
9 g
Protein
35 g
Fibre
7 g
Preparation
Cook the sausage meat
In a large pan, heat a drizzle of oil on medium-high. Add the sausage meat* and cook, breaking up the meat, 6 to 8 min., until golden brown and cooked through; season with ⅓ of the spices. Transfer to a bowl. Wipe out and reserve the pan.
Mise en place
Meanwhile, peel and cut the chayote into matchsticks (or halve and thinly slice). Thinly slice the scallions crosswise, separating the white bottoms and green tops. Zest and juice the lime.
Toast the tortillas
Heat the reserved pan on medium. Working in batches, add the tortillas and toast, 30 sec. to 1 min. per side, until lightly browned. Transfer to a plate.
Make the slaw
In a large bowl, combine the white bottoms of the scallions, lime juice, ½ the lime zest, 2 tbsp oil (double for 4 portions), ¾ of the remaining spices and S&P. Add the cabbage and chayote; toss well.
Make the spiced mayo
In a small bowl, combine the mayo, and remaining lime zest and spices.
Plate your dish
Divide the tortillas between your plates. Spread with the spiced mayo. Top with the sausage meat and a spoonful of the slaw. Garnish with the green tops of the scallions. Serve the remaining slaw on the side. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
