Tacos de cerdo con chorizo y ensalada cremosa de col

Ingredientes

• 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

Preparación

1. 1

   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.

2. 2

   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.

3. 3

   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.