Protein Swap | BBQ-Sauced Pork Tacos
with Apple-Pepita Slaw & Crispy Onions
Cooking time
15 minutes
Servings
2/4
Calories
830 /serving
We’re southward bound on taco night. A good splash of BBQ sauce brings bold, sweet, smoky notes to the table. You’ll use it to imbue ground pork with deep flavour as it cooks to caramelized in a pan. Warmed tortillas also get a helping of crisp-tastic slaw, combining diced apple, cabbage and crunchy roasted pepitas in a honey-Dijon vinaigrette. Finish each handheld treat with crispy onions, and the day’s work is done!
We will send you:
- 250g Ground pork
- 1 Onion (or shallot)
- 1 Apple
- 150g Shredded cabbage
- 30ml BBQ sauce
- 45ml Sweet, Savoury Honey-Dijon vinaigrette
- 6g Crispy onions
- 25g Roasted pepitas (pumpkin seeds)
- 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: Mustard, Sulphites, Wheat
You will need:
Large pan
Oil
Salt & pepper (S&P)
Aluminum foil
Total Fat
44 g
Saturated Fat
10 g
Sodium
1750 mg
Total Carb
77 g
Sugars
28 g
Protein
36 g
Fibre
8 g
Preparation
Mise en place
Preheat the oven to 450°F. Halve, peel and small-dice the onion. Halve, core and small-dice the apple. Roughly chop the pepitas.
Cook & coat the pork
In a large pan, heat a generous drizzle of oil on medium-high. Add the onion and sauté, 1 to 2 min., until fragrant. Add the pork*; season with the spices. Cook, breaking up the meat, 1 to 2 min., until beginning to brown. Add the BBQ sauce and ¼ cup water (double for 4 portions). Cook, stirring frequently, 3 to 4 min., until lightly caramelized and cooked through; season with S&P.
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, in a large bowl, combine the cabbage, apple, pepitas, vinaigrette 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 crispy onions. Serve the remaining slaw on the side. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
