Pork Tacos with Lime Crema and Homemade Slaw - by Brian Shapiro
- 3 Garlic Cloves
- 3 Limes
- 1 lb Shredded Napa Cabbage
- 4 ozs Sour Cream
- 12 6" Mixed Corn or Flour Tortillas
- 1 lb Ground Pork
- 2 tbsps Taco Seasoning
- Kosher Salt & Ground Pepper
- Olive Oil
- Apple Cider Vinegar (or white wine vinegar)
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