I’m definitely guilty of eating Mexican food 3 to 4 times a week (is that too much?). Tacos, enchiladas, burrito bowls – you name it. While there’s no shortage of taco trucks and Mexican restaurants to make these spicy delicacies for you, Mexican food is incredibly easy to recreate at home – not to mention most of the ingredients are extremely-budget friendly. Easy and cheap? This is music to my busy, mid-week self’s ears.
Earlier this month we showed you a few simple recipes you plan to make with pre-made chicken and pot roast. This week, we’re concluding Meal Plan March with another popular protein – pork.
Make pulled pork in your slow cooker (like you would for pork barbecue, but without adding the barbecue sauce) and save it to use in a few recipes, like these simple tacos.
Instead of topping your carnitas with the usual suspects – cheese, lettuce, tomatoes, sour cream, salsa – customize the recipe and make a colorful cabbage slaw.
In a large bowl, combine vinegar, honey, garlic, salt, pepper, and cumin. Stir in red cabbage, cilantro, and green onion and set aside. If you’re really on top of things this week, make the slaw a day or two ahead of time and keep it in the fridge until it’s invited to the Taco Tuesday party. It pays to plan.
Next, heat the pre-made pork on the stovetop. To add a little extra flavor to your pork, sauté onion, garlic, and jalapeños then added the pork and a little salt, cayenne pepper, and crushed red pepper. If you like your Mexican food on the spicy side, add your favorite hot sauce to the mixture to turn up the heat.
Once the pork is hot, it’s time to assemble your tacos. We topped our tender carnitas with black beans, corn (grilled corn would add even more flavor in the summer months), and the purple, crunchy slaw. These tacos are bright, flavorful, and better yet – homemade. Plan to take mariachi night off and instead, make quick pulled pork tacos at home.
- ¼ cup apple cider vinegar
- 2 tablespoons honey
- 2 cloves garlic, minced and divided
- 1 teaspoon salt, divided
- 1/2 teaspoon coarse black pepper
- ½ teaspoon ground cumin
- 3 cups shredded red cabbage
- 2 cup cilantro leaves, chopped
- 1 sliced green onion
- 3 tablespoons vegetable oil, divided
- 1 small onion, sliced
- 1 large jalapeno, minced and divided
- ½ teaspoon cayenne pepper
- ½ teaspoon dried crushed red pepper
- 2 cups shredded cooked pork
- 1 can (14 ounces) black beans, rinsed and drained
- 1 can (14 ounces) corn, drained
- 6 small corn tortillas
- In a large bowl, combine vinegar, honey, half of the garlic, ½ teaspoon salt, black pepper and cumin. Stir in red cabbage, cilantro and green onion. Set aside.
- In a large skillet over medium-high, heat 2 tablespoons oil. Add onion and half of the jalapeno and remaining garlic. Cook until onions are clear, about 3 minutes.
- Stir in remaining salt, cayenne pepper and crushed red pepper. Add pork and cook until the pork is heated through.
- Heat corn tortillas. Layer pork mixture, black beans, corn and cabbage slaw on each tortilla.
- For easy meal planning, prepare Slow Cooker North Carolina Pork Barbecue. Reserve remaining shredded pork for other meals.