Servings 2
Double or triple based on need
Images and write-up coming soon.
Ingredients
2 Scallions
2 – 3 Cilantro
1 Lime
1 tsp. Cumin
1 tsp. Smoked Paprika
10 ounces Ground Pork
2 Tbsp. Sour Cream
1 Tbsp Sriracha
1 cup Coleslaw Mix
1⁄4 Tomato Paste
6 Small Four Tortillas
1⁄2 cup Crispy Fried Onions
1 Tbsp. Mayonnaise
Salt, Pepper, Butter, Olive Oil
Wash and dry produce. Trim and thinly slice scallion whites, chop scallion greens and set aside in a bowl.
Quarter lime, pick cilantro leaves off stems. In a medium bowl reserve 1⁄4 tsp cumin and 1⁄4 tsp paprika set aside.
Heat a drizzle of oil in a large pan over medium-high heat. Add pork, scallion whites, remaining cumin, remaining paprika, season with 3⁄4 tsp salt and pepper. Cook, breaking up meat into pieces, until pork begins to brown, 3 – 4 minutes.
While pork cooks, add sour cream, 2 Tbsp of mayonnaise, lime juice, sriracha (as much as you like), and stir to combine. to bowl with cumin and paprika. Stir in coleslaw mix, scallion greens, and cilantro. Toss until evenly coated. Season with a big pinch of salt and pepper.
Once pork begins to brown, a half the tomato paste and 1⁄4 cup of water to pan. Cook until pork is cooked through and saucy (1 – 2 minutes more). Remove from heat. Stir in 1 Tbsp of butter and a squeeze of lime juice.
Serve It Up
Wrap tortillas in damp paper towels and microwave until warm ( 30 seconds). Divide tortillas between plates, fill with pork filling, slaw mix, and crispy fried onions. If you have lime left over, serve a wedge on the side.
