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Easy prep
One pot

Tacos al Pastor with Ground Pork

Pineapple-Cilantro Slaw & Cotija Cheese

Cooking time

20 minutes




837 /serving

The term "al pastor" refers to a Mexican cooking technique of cooking pork with a mixture of peppers, spices and pineapple before combining it with citrus, onion and cilantro. In this superb Goodfood taco recipe, we opt for a crowd-pleasing, chili-free version that combines pineapple in a salad bursting with red onions, grated cabbage, lime and fresh cilantro. Scoop it into hot tortillas and garnish with cotija cheese for a taco dish that everyone will love!

We will send you:

  • 285g Ground pork
  • 1 Bunch of cilantro
  • 25g Sliced red onions
  • 1 Lime
  • 200g Shredded red cabbage
  • 200g Diced pineapple
  • 60g Cotija cheese
  • 40ml Mexican crema
  • 6 Wheat flour tortillas
  • 11g Taco spice blend (spices, salt, sugar, garlic, onion, lime oil)

You will need:

Large pan
Salt & pepper
Total Fat
47 g
Saturated Fat
16 g
1595 mg
Total Carbs
70 g
17 g
43 g
9 g
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Cook the pork
In a large pan, heat a generous drizzle of oil on medium-high. Add the ground pork and season with the spice blend and S&P. Cook, breaking the meat apart with a spoon, 4 to 6 minutes or until browned and cooked through. Transfer to a plate. Wipe out and reserve the pan.
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Mise en place
While the pork cooks, juice the lime. Roughly chop the cilantro leaves and stems.
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Make the slaw
In a bowl, combine the onions, cabbage, pineapple, cilantro and lime juice. Drizzle with oil and season with S&P to taste. Toss to thoroughly combine.
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Warm the tortillas
Heat the reserved pan on medium. Working one or two at a time (so that they do not overlap), toast the tortillas, 30 seconds to 1 minute per side, until lightly browned.
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Finish & serve
Divide the warmed tortillas between your plates. Top with the crema, cooked pork and a spoonful of slaw. Garnish with the cotija cheese. Serve the remaining slaw on the side. Bon appétit!

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