Sweet Chili Pork Tacos with Red Cabbage Slaw, Zesty Crema & Peanuts

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Step 1

Wash and dry produce. Zest and quarter lime (for 4 servings, zest one lime and quarter both). Peel and finely chop garlic. Roughly chop peanuts.

Step 2

In a small bowl, stir together juice from half the lime, ½ tsp sugar (1 tsp for 4 servings), and a pinch of salt and pepper until sugar and salt have mostly dissolved. Add ¼ of the cabbage and a pinch of lime zest; toss to combine. In a separate small bowl, combine sour cream, a pinch of lime zest, a pinch of garlic, and a pinch of salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

Step 3

Heat a drizzle of oil in a large pan over medium-high heat. Add pork; cook, breaking up meat into pieces, until browned, 4-5 minutes. Season with salt and pepper. Add remaining cabbage and remaining garlic; cook until cabbage is wilted and pork is cooked through, 2-3 minutes more. Season with salt and pepper.

Step 4

Add chili sauce, ponzu, 2 tsp cornstarch (4 tsp for 4 servings; be sure to measure—we sent more), and ⅓ cup water (½ cup for 4) to pan with pork mixture. Cook, stirring, until sauce has thickened, 2-3 minutes. Turn off heat.

Step 5

Meanwhile, wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. Divide warmed tortillas between plates; fill with pork filling, cabbage slaw, crema, and peanuts. Serve with remaining lime wedges on the side.