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A gray plate with tacos in charred tortillas with pork, avocado, jalapeno, and slaw filling.

Quick Ground Pork Tacos with Corn and Cabbage Slaw

Cassie Waltman
Savory ground pork cooks up in minutes with pantry spices and an orange juice slurry for a delicious filling topped with crunchy corn and cabbage slaw.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Mexican
Servings 8 tacos
Calories 222 kcal

Ingredients
  

Ground Pork Filling

  • 1 lb. pork (ground)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoon chili powder
  • ½ teaspoon coriander (ground)
  • ¾ teaspoon kosher salt
  • ½ cup orange juice
  • 2 teaspoon cornstarch
  • ¼ cup water

Corn and Cabbage Slaw

  • 2 tablespoon lime juice (fresh squeezed)
  • ¼ cup mayonnaise
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper (ground)
  • ½ teaspoon chili powder
  • 2 cups cabbage (finely shredded)
  • ½ cup corn kernels (from frozen, fresh off the cob, or drained canned corn)
  • ¼ cup cilantro stems and leaves (finely chopped)

Additional Taco Fixings

  • 8 corn or flour taco-sized tortillas
  • 1 avocado, sliced or mashed
  • 1 jalapeno, sliced into rings

Instructions
 

Prepare the Slaw

  • Finely shred the cabbage with a sharp knife. Cut the corn from the cob or thaw and drain the corn. Chop the cilantro leaves and stems.
  • In a medium bowl, combine the mayonnaise, lime juice, salt, pepper, and chili powder using a small whisk.
  • Add the cabbage, corn, and cilantro to the dressing mixture and toss to coat.
  • Set aside until assembling the tacos.

Prepare the Pork Filling

  • Heat a frying pan over medium-high heat. Add the ground pork and cook until no longer pink, breaking up the chunks with a spatula.
  • Add the garlic powder, onion powder, chili powder, coriander, and salt and sauté with the pork for 30-60 seconds to toast the spices.
  • Combine the orange juice, cornstarch, and ¼ cup water in a small bowl or jelly jar and stir or shake to dissolve the cornstarch.
  • Add the orange juice slurry to the pork and stir to deglaze the pan and combine the ingredients.
  • Cook for 2 minutes, until the sauce is thickened and coats the pork. Remove from the heat.

Assemble the Tacos

  • Char the tortillas, if desired, or simply warm them with a clean, damp kitchen towel in the microwave for 30-60 seconds.
  • Fill each tortilla with avocado, a scoop of the pork filling, and a pile of the slaw. Top with jalapeno rings.

Notes

Nutrition facts include the ingredients for the pork filling and the corn and cabbage slaw, but do not include taco toppings or tortillas.

Nutrition facts are sometimes provided below and are calculated using an online calculator. With specific brands of ingredients and additions, omissions, or substitutions the nutrition facts may change. We encourage you to use your own nutrition facts caculator to obtain the most accurate nutrition facts for your meal.

Nutrition Facts

Calories: 222kcalCarbohydrates: 6gProtein: 10gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 44mgSodium: 475mgPotassium: 267mgFiber: 1gSugar: 2gVitamin A: 283IUVitamin C: 16mgCalcium: 23mgIron: 1mg
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