Read through the whole recipe before you start. Rinse and dry all produce before using. Weights may vary slightly.
Use coarse kosher salt stored in a container that allows you to grab it with your fingertips, or scoop with measuring spoon.
1. Prep ingredients
Peel and finely chop 11⁄2 teaspoons garlic. Finely grate 1 tablespoon lime zest, then squeeze 1⁄4 cup juice from 2 limes, keeping zest and juice separate. Cut remaining lime into 4 wedges.
4. Cook pork
Heat 11⁄2 tablespoons oil in same skillet over medium-high. Add remaining garlic and cook until fragrant, about 30 seconds. Add pork, 2 tablespoons of the taco seasoning, and 1⁄2 teaspoon salt. Cook, using a spoon to break up any large pieces, until browned and cooked through, about 3 minutes.
2. Make slaw & crema
In a large bowl, whisk lime zest, 1⁄4 cup oil, 2 tablespoons vinegar ,2 tablespoons of the lime juice, 1⁄2 teaspoon garlic, 1 teaspoon salt, and a few grinds pepper. Add shredded cabbage to the dressing, and toss to combine. In a small bowl, whisk all of the sour cream, remaining lime juice, and a pinch of salt ; set aside until step 5.
3. Warm tortillas
Heat a large skillet over medium-high. Cook tortillas, one at a time, until warmed and lightly golden, about 30 seconds on each side. Transfer to a plate, and cover to keep warm.
6. Spice it up!
Kick the lime crema up a notch by adding a couple of dashes of your favorite hot sauce or chipotle in adobo.
5. Assemble tacos & serve
Spoon an even amount of pork filling onto each tortilla. Drizzle crema over filling. Serve slaw on the side or on the tacos
Pair with 2016 Westside Farms Chardonnay