Ground Pork Tacos with Apple Slaw
- 6-8 medium flour tortillas
- 1 pound lean ground pork
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1/2 cup mayo
- 1/2 cup sour cream (or greek yogurt)
- 1 teaspoon granulated sugar
- 1 teaspoon vinegar (use white or cider)
- 1 tablespoon fresh lime juice
- 1 lb coleslaw mix
- 1 small bunch scallions chopped (green parts only)
- 1 Granny Smith apple chopped fine
- 1 red apple chopped fine
- Apple Slaw
- Lime Wedge
Serve these bite-size meatballs on their own, or with a simple tomato sauce for dripping. This can be served as an appetizer or with a pasta dish. It's hard to beat Cabernet Sauvignon alongside a rich, beefy dish like this one.
Prep Time: 30 minutes
Cook Time: 10 minutes
Recipe by Kristen Troxell
Pre-heat oven to 375F to warm tortillas. Cover tortillas in foil to warm them all at once.
Add olive oil, ground pork, cumin, chili powder, garlic powder, onion powder, and smoked paprika to a skillet over medium-high heat. Cook for about 8-10 minutes (or until cooked through), stirring often and breaking up the meat.
While the pork is cooking, prepare the apple slaw and the rest of the garnish.
Apple slaw: Add the mayo, sour cream, sugar, vinegar, lime juice, and some salt & pepper to a small bowl and whisk together until smooth. Give it a taste and adjust ingredients if needed to suit your tastes (e.g. add more sugar or vinegar).
Prep your apples and scallions.
Add the coleslaw mix to a large bowl, along with the apples and scallions. Pour the dressing over top and toss until combined. Season with extra salt & pepper as needed (this is a fairly big salad so I am generous with both). *Coleslaw can be served immediately or chill it for a few hours first.
Once the pork is cooked, serve tacos immediately and garnish with desired toppings.
- 2017 Vineyard Selection Cabernet Sauvignon
- 2018 Cabernet/Syrah
- 2018 Sangiovese