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Pork Tacos

with Chayote Slaw & Fresh Pico de Gallo

Cooking time

30 minutes




960 /serving

You read it here first: chayote is the hot new vegetable in town. We’ve been seeing this pear-shaped squash pop up on social media and in restaurants a lot more lately, so consider yourself a trendsetter! Chayote features prominently in Mexican and South American cuisines. Tonight you’ll be using it to make a crunchy slaw that will go perfectly with your ground pork tacos stuffed with shredded cabbage, scallions and cilantro—not to mention melted cheese, pico de gallo and a dollop of zingy mayo.

We will send you:

  • 285g Ground pork
  • 100g Shredded red cabbage
  • 1 Bunch of cilantro
  • 2 Scallions
  • 1 Lime (or lemon)
  • 2 Tomatoes
  • 1 Chayote
  • 60ml Mayonnaise
  • 60g Grated Monterey Jack
  • 6 Wheat flour tortillas
  • 11g For the love of tacos spice blend (salt, chili powder, garlic, sugar, paprika, coriander, black pepper, cumin, onion, oregano, lime oil)

Contains: Egg, Milk, Wheat

You will need:

Medium pan
Sheet pan
Salt & pepper
Parchment paper
Total Fat
67 g
Saturated Fat
18 g
1270 mg
Total Carb
52 g
11 g
44 g
9 g
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Mise en place
Preheat the oven to 450°F. Zest and juice the lime. Peel and julienne the chayote; toss with a splash of the lime juice to prevent browning and season with S&P to taste. Small-dice the tomatoes. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Finely chop the cilantro leaves and stems.
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Cook the pork
In a medium pan, heat a generous drizzle of oil on medium-high. Add the ground pork*; season with ½ the spice blend and S&P. Cook, breaking the meat apart with a spoon, 4 to 6 minutes, until browned and cooked through.
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Make the zingy mayonnaise
While the pork cooks, in a small bowl, combine the mayonnaise, as much of the lime zest as you’d like, a splash of the remaining lime juice and 1 tsp water (double for 4 portions); season with a pinch of the remaining spice blend and S&P to taste.
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Make the chayote slaw
In a large bowl, combine the chayote, cabbage, 1 tbsp oil (double for 4 portions) and up to ½ of each of the following, to taste: white bottoms of the scallions, remaining lime juice and cilantro. Season with the remaining spice blend and S&P to taste; toss well.
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Make the pico de gallo
In a second large bowl, combine the tomatoes and as much of the remaining lime juice, white bottoms of the scallions and cilantro as you’d like. Add a drizzle of oil and season with S&P to taste.
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Warm the tortillas & serve
On a lined sheet pan, arrange the tortillas in a single, even layer. Top each tortilla with an equal amount of Monterey Jack and bake in the oven, 3 to 5 minutes, until the tortillas are warmed and the cheese has melted. Divide the cheesy tortillas between your plates. Top each with some pork, a spoonful of the chayote slaw and a drizzle of the zingy mayonnaise. Garnish with a spoonful of the pico de gallo and as many of the green tops of the scallions as you’d like. Serve the remaining pico de gallo and chayote slaw on the side. Bon appétit!

*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.