pork and cabbage tacos with pineapple salsa

pork and cabbage tacos with pineapple salsa

• 3.27.2017

I can't even pretend that this is a meal I would have selected on my own. While I'm normally on board for trying almost any type of ingredient (I currently draw the line hard with sardines), cabbage just isn't the type of thing I pick up - ever.  Not for any good reason either. It just never struck me as interesting - and I think I still stand by this statement. No negative vibes for cabbage, just also no gold stars either.

So this was my second of three Blue Apron meals with the first being the DELICIOUS smoky cod dish. The benefits of a meal like is are really that leftovers are ready in a pinch - but the downside being this is only really an "at-home" food. I can't take leftover tacos to work. 

Other great notes about this meal:

• Pineapple // super refreshing and sweet. 
• Protein Mixture // While I always love pork, I'd probably mix half ground turkey and half ground pork the next time. 
• Cheese // I've never had this type of cheese (Cotija) before - and clearly I need to break out of my shell. I'm not sure that I'd be able to find this at my suburban grocery store but it is worth a shot.

1. Preheat the oven to 450
2. Cabbage // Thinly slice the cabbage and combine in a bowl with the juice of 1/2 lime, olive oil, salt and pepper. Toss it around and then let it sit. You want to do this first because it needs more time to marinate together.
3. Salsa // Super easy. Dice the pineapple into small pieces and add in jalapeno to taste. I don't like things super spicy so I just did a quarter of jalapeno. Juice the rest of the lime (e.g. 1/2 lime) and then zest it.  Mix and let sit.
4. Pork // Heat a skillet with olive oil to medium / high heat. Cook the pork until it begins to brown. Break down the larger pieces with a spoon so as to have a more uniform mixture. Add garlic, tomato paste, the spice blend, and 1/2 cup of water. Cook until the sauce is the consistency that you like. 
5. Tortillas // Toss the tortillas into the heated oven for about 1 minute. Keep an eye on them. You are just trying to warm them up. Other people would suggest wrapping them in tinfoil but it seems unnecessary.
6. Plate // Use the cabbage as a taco base, then add the pork filling, and salsa on top. Sprinkle with the cheese and season with a tiny touch of salt. (I don't season throughout the process rather I wait for the end to control more how much salt I use)

Shopping List (for two)

10 Ounces Ground Pork
4 Flour Tortillas
4 Ounces Cubed Pineapple
2 Cloves Garlic
2 Scallions
1 Lime
½ Pound Green Cabbage
2 Tablespoons Grated Cotija Cheese
2 Tablespoons Tomato Paste
1 jalapeno, tiny diced
1 Tablespoon Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)