Chorizo Pork Tacos with Creamy Slaw

Ingredients

• 3 tablespoons (45 ml)mayonnaise
• 2 teaspoons (10 ml)lime juice
• 1/8 teaspoonsalt
• 2 cups (about 150 g)shredded green cabbage
• 1/4 cup (about 25 g), slicedgreen onions
• 1 lb (454 g)ground pork
• 2/3 cup (160 ml)water
• 1 packet (24 g)chorizo taco seasoning mix
• 1 1/4 cups (about 140 g), from 1 package (198 g)shredded Mexican-style four-cheese blend
• 1 box (133 g; 10 shells), heated as directed on the packagestand-and-stuff taco shells
• 1/4 cup (about 30 g), thinly slicedradishes
• 2 tablespoons (about 2 g), choppedfresh coriander leaves
• To taste, if desiredlime wedges

Instructions

1. 1

   Mix the slaw

   In a medium bowl, stir together the mayonnaise, lime juice and salt. Add the cabbage and 2 tablespoons of the green onions, then toss to coat. Cover and refrigerate until needed.

2. 2

   Cook the pork

   Cook the pork in a 25 cm non-stick frying pan over medium-high heat for 7–8 minutes, stirring often, until it is no longer pink; do not drain. Stir in the water and taco seasoning, then bring to the boil. Lower the heat and simmer uncovered for 3–4 minutes, stirring often, until thickened.

3. 3

   Fill the shells

   Divide the warm pork mixture and cheese among the heated taco shells. Top with the slaw, radish, remaining 2 tablespoons of green onions and coriander. Serve with lime wedges.

What are chorizo pork tacos?

These are filled taco shells with ground pork flavoured by a chorizo-style seasoning mix, rather than fresh chorizo sausage. Tacos have roots in Mexican cooking, while this quick version takes a convenient, weeknight approach with packaged shells and seasoning.

The contrast makes the combination work: savoury, warmly spiced pork meets cool, creamy cabbage, sharp radish and a squeeze of lime.

Nutrition and macros by portion

The nutrition label shows one serving as written: 279 calories, 13g protein, 18g carbs, 17g fat.

The shells and cabbage contribute most of the carbohydrates, while pork and cheese provide much of the protein and fat; mayonnaise adds further fat. Pair a serving with a green salad or extra vegetables for freshness and volume.

A quick, creamy slaw

Cabbage: Shredded green cabbage gives the topping crunch and holds its texture beneath the warm filling.

Dressing: Mayonnaise, lime juice and salt make a simple coating. Toss thoroughly, then chill the slaw while the pork cooks so the flavours can mingle.

Seasoning the pork

Pork: Break up the mince as it cooks, stirring frequently so it browns and cooks evenly. Keep the cooking liquid in the pan; the method uses it to help form the sauce.

Seasoning: The packet mix brings the chorizo-style spice and salt in one step. Stir it into the pork with the water, then simmer until the mixture thickens.

Getting the texture right

Pork mixture: After 3–4 minutes of uncovered simmering, it should look thickened rather than watery. Stir regularly to prevent sticking and to distribute the seasoning.

Slaw: Keep it chilled until assembly for a cooler, crisp topping. Add it after the cheese and pork so it does not wilt in the pan.

Timing and assembly

Start with the slaw, then cook the pork while it chills. Heat the shells as directed on their package so they are ready when the filling is finished.

Fill just before serving: warm pork and cheese go into each shell first, followed by slaw and the fresh toppings. This helps the shells stay crisp for longer.

Finishing and serving

Radish and green onion add a fresh, crisp bite, while coriander brings a fragrant finish. Lime wedges let everyone add extra acidity at the table.

Serve with a simple side such as rice, beans or a green salad. Keep sides modest if you want the tacos to remain the focus.

Recipe notes & tips

• Shred the cabbage finely so it is easy to tuck into the shells.
• Stir the pork often while it cooks to break it into small, even pieces.
• Do not drain the pork after cooking; the recipe uses the pan juices in the sauce.
• Heat the shells according to their packet instructions just before assembling.
• Keep the slaw chilled until you are ready to fill the tacos.

Variations

• Add avocado: Top each taco with sliced avocado just before serving.
• Bring more heat: Add sliced fresh chilli alongside the radish.
• Use red cabbage: Swap it for green cabbage for a more colourful slaw.
• Try a different cheese: Use another grated cheese that melts readily.
• Add beans: Spoon cooked beans into the shells with the pork for a heartier filling.

Common mistakes to avoid

• Draining the pork: Keep the pan juices so they can combine with the seasoning and water.
• Skipping the simmer: Cook uncovered until the pork mixture thickens, or the filling may be too loose.
• Crowding the shells: Divide the filling evenly and avoid overfilling, which makes tacos harder to eat.
• Dressing the slaw too early: Keep it covered in the refrigerator until needed to retain its cool crunch.
• Assembling ahead: Fill the shells shortly before serving so the slaw does not soften them.

How to store

Store leftover pork and slaw separately in covered containers in the refrigerator and use within 3 days. Reheat the pork in a pan or microwave until piping hot; keep the slaw cold and assemble in freshly heated shells. Store shells separately according to their packet instructions.

Frequently asked questions