SWEET PORK TACOS WITH APPLE SLAW
I have a deep and abiding love for a good slaw. No, not your average summer family picnic coleslaw (no, thank you!). I mean the kind that is tangy, crunchy, and little bit sweet. The kind that elevates anything it’s paired with and comes dangerously close to stealing the whole show. And you know what goes great with slaw? Pork. And you know what goes great with pork? Apples. And so these tacos were born. Make them! You won’t regret it. You’ll feel almost like a cheater, because everyone will think you’re a fancy gourmet chef while you smile to yourself, knowing how easy the whole thing was.
Find the recipe for our favorite sweet pork HERE.
Apple Slaw
Adapted from Food & Wine
Ingredients
- 1 Granny Smith apple, peeled and sliced into thin matchsticks
- 1 bag shredded slaw mix (cabbage and carrots)
- 1 large handful cilantro, chopped
- 1 small shallot, minced
- 1 small jalapeño, seeded and diced (OPTIONAL)
- 1/4 c mayo
- the juice of 1/2 a lime
- 1/2 tbsp sugar
- 1/2 tbsp seasoned rice vinegar
- 1/2 tsp kosher salt
- freshly ground black pepper
Method
- Combine slaw mix through jalapeño in a medium bowl.
- In a small bowl, whisk remaining ingredients until well-combined. Toss with slaw mixture.
- Refrigerate until ready to use.
- To assemble tacos, warm corn tortillas on a skillet or griddle, then top with pork, slaw, freshly diced avocados, cotija cheese (if desired) and fresh cilantro. Enjoy!
NOTES:
- Be sure not to make the slaw too far in advance, or it will lose some of its crunch. It can definitely be made a few hours in advance, though.
- If you like your slaw saucier, double the recipe for the sauce. I originally made mine with double the sauce and found myself dabbing it off with paper towel after paper towel, because it seemed like my slaw was drowning. But you do you.