Pork Tacos (Sweet Chili) with Red Cabbage Slaw, Zesty Crema, & Peanuts
Ingredients:
- 2 limes
- 4 cloves garlic
- 1 oz peanuts
- 1 teaspoon sugar
- salt
- pepper
- 8 oz red cabbage, shredded
- 2 oz sour cream
- 1/2 cup water
- 2 teaspoons olive oil
- 20 oz ground pork
- 4 teaspoons cornstarch
- 2 oz sweet Thai chili sauce
- 8 teaspoons Ponzu sauce
- 12 small flour tortillas
Directions:
- Zest and quarter lime. Peel and mince garlic. Roughly chop peanuts.
- In a small bowl, stir together lime juice, sugar, and salt and pepper until sugar and salt have mostly dissolved. Add 1/4 of the cabbage and half the lime zest; toss to combine.
- Crema: In a separate small bowl, combine sour cream, a pinch of garlic, the rest of the lime zest, and salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
- Heat olive oil in a large pan over medium-high heat. Add pork and cook, breaking up meat into pieces, until browned. Season with salt and pepper. Add remaining cabbage and garlic, cook until cabbage is wilted and pork is cooked through.
- Add cornstarch, water, chili sauce, and ponzu to pan. Cook, stirring, until sauce has thickened. Turn off heat.
- Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. Fill with pork mixture, cabbage slaw, Crema, and peanuts.