Pork & Cabbage Tacos

Recipe Courtesy of Blue Apron

  • 10 Ounces Ground Pork
  • 4 Flour Tortillas
  • 2 Cloves Garlic
  • 2 Scallions
  • 1 Lime
  • ½ Pound Green Cabbage
  • 2 Tablespoons Grated Cotija Cheese
  • 2 Tablespoons Tomato Paste
  • 1 Tablespoon Mexican Spice Blend
  • ½ Ounce Sliced Jalapeño Pepper
  • Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano
  1. Zest the lime to get 2 teaspoons of zest. Quarter the lime. 
  2. In a large bowl, combine the sliced cabbage, the juice of 2 lime wedges and a drizzle of olive oil. Set aside to marinate,10 minutes. 
  3. In a medium bowl, combine lime zest, the juice of the remaining lime wedges and as much of the peppers as you'd like, depending on how spicy you'd like. 
  4. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the ground pork. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until browned and cooked through. Carefully drain. Add the garlic, tomato paste, white bottoms of the scallions and all but a pinch of the spice blend. Cook, stirring frequently, 2 to 3 minutes, or until fragrant. Add 1/2 cup of water and cook, stirring frequently, 1 to 2 minutes, or until thickened and saucy. Turn off the heat. 
  5. Divide the marinated cabbage between the warmed tortillas; top with the filling. Garnish with the cheese and green tops of the scallions. Divide between 2 dishes.