Pork Tacos with Kale
Pickled Onions & Cotija Cheese
Cooking time
35 minutes
Servings
4
Calories
870 /serving
At Goodfood, we believe that eating should be fun, and what's more fun than eating with your hands? Soft shell tacos present the perfect opportunity to do just that! We are pilling these tortillas high with browned pork, kale, red cabbage and pickled onions. Top it all off with cotija cheese and a hint of lime. We can’t wait for you and your family to try out these handheld wonders!
We will send you:
- 510g Ground pork
- 225g Shredded red cabbage
- 1 Lime
- 1 Onion (or shallot)
- 1 Bunch of kale
- 30ml Red wine vinegar
- 20g Brown sugar
- 30ml Tomato paste
- 90g Cotija cheese
- 16 Wheat flour tortillas
- 10g BBQ spice blend (spices (including mustard), brown sugar, salt, onion, hickory smoke flavour, sunflower oil)
You will need:
Large pan
Zester
Olive oil
Oil
Salt & pepper
Total Fat
37 g
Saturated Fat
12 g
Sodium
1210 mg
Total Carb
96 g
Sugars
9 g
Protein
46 g
Fibre
10 g
Preparation
Mise en place
Remove the kale leaves from the stems; roughly chop the leaves. Peel, halve and thinly slice the onion. Zest and juice the lime. Combine the cabbage with the lime juice; drizzle with olive oil and season with S&P to taste.
Pickle the onions
In a large pan, combine the onions, brown sugar, vinegar and ¼ cup of water; season with S&P and bring to a boil. Reduce to a simmer, stirring occasionally, 2 to 3 minutes, until the onions have softened and the liquid is slightly reduced in volume. Transfer the mixture to a heatproof bowl and set aside to pickle for at least 10 minutes; season with S&P to taste. Rinse and wipe out the pan.
Cook the pork
In the same pan, heat a drizzle of oil on medium-high. Add the tomato paste to the pan and cook, stirring frequently, 2 to 3 minutes, until dark red. Add the pork; season with the spice blend and S&P. Cook, breaking up the meat with a spoon, 4 to 6 minutes, until cooked through and golden brown. Transfer to a plate leaving any browned bits (or fond) in the pan. Set aside in a warm spot.
Cook the vegetables
Heat the same pan on medium-high (if the pan seems dry, add a drizzle of oil). Add the kale to the pan; season with S&P. Cook, stirring occasionally, 2 to 3 minutes, until wilted. Transfer to a bowl and wipe out the pan.
Warm the tortillas
Heat the pan of fond on medium. Working one or two at a time (so that they do not overlap), toast the tortillas, 30 seconds to 1 minute per side, until lightly browned.
Finish & serve
Divide the cooked pork, cooked kale, cabbage and pickled onion (including as much of the pickling liquid as you’d like) between the tortillas. Top with the cheese and garnish with the lime zest. Serve the tacos with any remaining filling on the side. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
