Chorizo Pork Tacos with Creamy Slaw
Prep
30 Minutes
Total Time
30 Minutes
Servings
10
Ingredient List
- 3 tablespoons mayonnaise
- 2 teaspoons lime juice
- 1/8 teaspoon salt
- 2 cups shredded green cabbage
- 1/4 cup sliced green onions
- 1 lb ground pork
- 2/3 cup water
- 1 packet (.85 oz) Old El Paso™ Chorizo Taco Seasoning Mix
- 1 1/4 cups from 1 package (7 oz) Old El Paso™ Shredded Mexican Style 4 Cheese Blend
- 1 box (4.7 oz) Old El Paso™ Stand 'n Stuff Taco Shells (10 Count), heated as directed on package
- 1/4 cup thinly sliced radishes
- 2 tablespoons chopped fresh cilantro leaves
- Lime wedges, if desired
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Recipe Continues Below
Preparation
- In medium bowl, stir mayonnaise, lime juice and salt until blended. Add cabbage and 2 tablespoons of the green onions; toss to coat. Cover and refrigerate until needed.
- In 10-inch nonstick skillet, cook pork over medium-high heat 7 to 8 minutes, stirring frequently, until no longer pink; do not drain. Stir in water and taco seasoning mix; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring frequently, until thickened.
- Divide warm pork mixture and cheese among heated taco shells. Top with slaw, radish, remaining 2 tablespoons green onions and the cilantro. Serve with lime wedges.
Expert Tips
- To save time while making these chorizo tacos, purchase shredded cabbage.
- Try shredded Monterey Jack cheese instead of Mexican Style 4 Cheese Blend for a new flavor twist on this chorizo tacos recipe.
Nutrition
- 1 Taco Calories 260 (Calories from Fat 160); Total Fat 18g (Saturated Fat 7g ,Trans Fat 0g); Cholesterol 45mg; Sodium 410mg; Potassium 160mg; Total Carbohydrate 12g (Dietary Fiber 1g ,Sugars 1g); Protein 13g
- % Daily Value: Vitamin A 2%; Vitamin C 6%; Calcium 10%; Iron 6%
- Exchanges: 1 Starch; 1 Lean Meat; 1/2 High-Fat Meat; 2 Fat
- Carbohydrate Choice: 1
*Percent Daily Values are based on a 2,000 calorie diet
