Pickled Pork Tacos
 
Makes 4 servings
Ingredients
  • 4 cups slaw mix
  • ¼ cup chopped fresh cilantro
  • ¼ cup chopped green onion
  • ½ teaspoon lime zest
  • 5 tablespoons fresh lime juice, divided
  • 4 tablespoons vegetable oil, divided
  • 1 tablespoon chopped seeded jalapeño
  • ¼ teaspoon sugar
  • ⅛ teaspoon kosher salt
  • 1 pound pickled pork* (see Kitchen Tip), chopped
  • 8 (5-inch) corn tortillas
  • ½ cup sour cream
  • Sliced radish, chopped fresh cilantro, and lime wedges, to serve
Instructions
  1. In a medium bowl, toss together slaw mix, cilantro, green onion, zest, 2 tablespoons lime juice, 2 tablespoons oil, jalapeño, sugar, and salt. Cover and refrigerate for 1 hour.
  2. In a large skillet, heat remaining 2 tablespoons oil over medium-high heat. Add pork; cook until browned and heated through, about 8 minutes.
  3. In a medium skillet, heat tortillas over medium-high heat until browned around the edges.
  4. In a small bowl, whisk together sour cream and remaining 3 tablespoons lime juice. Serve slaw mixture and pork over warm tortillas with sour cream mixture, radish, cilantro, and lime wedges.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/pickled-pork-tacos/