Sometimes a recipes is so good, it needs to be praised, doted and embellished upon…the slow cooked oven pork shoulder is that recipe…and the tomatillo grilled pineapple tostadas are so INSANELY delish, that I thought I should put together another way to chow down on that delicious pork.
Enter these yummy soft corn tacos…obviously, when it comes to tacos you can mix n’ match as you wish…but this chipotle kale slaw is pretty damn good and really “makes” this dish.
This kale slaw is so yummy, I would eat with all alone! (Top it with some grilled chicken and voila.)
*You can chop this by hand, but be kind to yourself and use a food processor if you have one…
Whip up the dressing and you are ready to rock!
Creamy Chipotle Pork Tacos
What you need:
Slow Cooked Pork (see recipe)
Small corn tortillas
Toppings: Avocado, Shredded Mozzarella, Queso Fresco, Chopped Radish, Chopped Cilantro
For Chipotle Slaw:
1 cup kale
1 cup purple cabbage
1/2 jalapeno, seeds removed
3 sprigs of cilantro
Slaw Dressing:
2 tbsp Mayo
1 tbsp Mexican Crema
1-2 tbsp Chipotle Adobo Sauce
2 tbsp lime juice
Pinch of kosher Salt
Pulse all ingredients in a food processor and toss with 2-3 tbsp of slaw dressing. Save remaining dressing to drizzle on top of the tacos.
photos by Haylie Duff & Eddie De La Rosa
