Tomatillo Pork Tacos with Lime Cabbage Slaw

Step 1

1 Prepare the ingredients If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Halve the radishes lengthwise, then thinly slice crosswise. Using a zester or the small side of a box grater, zest the lime to get 1 teaspoon. Quarter the lime.

Step 2

2 Make the slaw In a large bowl, whisk together the mayonnaise, lime zest, and the juice of 2 lime wedges. Add the sliced cabbage; season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Step 3

3 Cook the pork Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pork and half the spice blend (you will have extra); season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 5 minutes, or until lightly browned. Carefully drain off and discard any excess oil. Add half the tomatillo-poblano sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until the liquid is slightly thickened and the pork is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

Step 4

4 Warm the tortillas Meanwhile, if using the microwave, wrap the tortillas in a damp paper towel; microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap.

Step 5

5 Assemble the tacos & serve your dish Assemble the tacos using the warmed tortillas, cooked pork, sliced radishes, remaining tomatillo-poblano sauce, and cheese. Serve the tacos with the slaw and remaining lime wedges on the side. Enjoy!