Crispy Pork and Potato Tacos with Cilantro Slaw

• 1 lb pork shoulder, thinly sliced
• 2 medium potatoes, diced
• 1/2 cup vegetable oil
• 8 small taco shells
• 1 cup shredded cabbage
• 1/2 cup chopped cilantro
• 1/4 cup diced red onion
• 2 tbsp lime juice
• 1 tsp cumin
• 1 tsp chili powder
• salt and pepper to taste
• 1/2 tsp smoked paprika

Steps

1. 1 Season pork with cumin, chili powder, salt, pepper, and smoked paprika.
2. 2 Heat oil in a large skillet over medium heat. Add pork and cook until crispy.
3. 3 Add diced potatoes to the skillet, cook until tender.
4. 4 In a bowl, mix cabbage, cilantro, red onion, and lime juice for the slaw.
5. 5 Warm taco shells according to package instructions.
6. 6 Fill taco shells with crispy pork and potatoes.
7. 7 Top with cilantro slaw and serve immediately.

Equipment

• Skillet
• Tongs

Variations

• For a vegetarian option, substitute pork with diced tofu or tempeh.
• Add crumbled cotija cheese for extra flavor.

Substitutions

• If potatoes are not available, use diced butternut squash for a similar texture.

Pairings

• Black beans
• Mexican rice
• Fresh mango salsa

Nutrition

Tips

• For extra crispiness, dry pork slices with paper towels before cooking.
• If you prefer softer tacos, substitute taco shells with tortillas.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet to maintain taco crispiness.

Freezing: Does not freeze well due to texture changes in the taco shells.

Serving Suggestions

• Serve with a side of fresh avocado slices and a squeeze of lime.
• Pair with a cooling cucumber salad for balance.

FAQ