A fresh way to mix up taco night, featuring smoky, spiced pork contrasted with sweet mango salsa and tangy lime crema, these smash tacos are a vibrant, flavour bomb in every bite.
This Pork Egg Roll Soup has all the bold, crave-worthy flavours of your favourite takeout classic — now in a cozy bowl that’s ready in just 30 minutes.
Smash Pork Tacos
Ingredients
- 1 lb lean ground pork
- 2 tsp chili powder
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1/2 tsp salt
- 8 small flour tortillas about 5″ in diameter
- 2 cups bagged cabbage slaw
Mango Salsa
- 1 mango diced
- 1/4 cup sweet red pepper diced
- 2 Tbsp red onion minced
- 1 Tbsp lime juice
Lime Crema
- 1/2 cup mayonnaise
- Zest of 1 lime
- 3 Tbsp lime juice
Method
- Mango Salsa: Stir together mango, pepper, onion, and lime juice in a bowl; set aside.
- Lime Crema: Whisk together mayonnaise, lime zest and lime juice in a small bowl; set aside.
- Mix pork with chili powder, garlic powder, cumin, and salt in a bowl. Divide pork mixture into 8 equal portions. Spread each portion on a tortilla all the way to the edge.
- Heat a flat top griddle or cast-iron pan over medium high heat. Cooking in batches, place tortillas, pork side down, into hot pan.
- Cook, pressing down firmly with a spatula, for about 90 seconds, or until dark crispy edges form. Flip and cook for about 15 seconds until tortilla is lightly browned.
- Place cooked smashed tacos, meat-side-up on a large parchment paper-lined baking sheet and place in a 200°F oven to hold warm while cooking remaining batches.
- Top each taco with cabbage slaw, mango salsa, and lime crema to serve.
