Stovetop
Pork Belly
Smash Pork Tacos with Mango Salsa and Lime Crema
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.
Prep:
20 minutes
Cook:
15 minutes
Serves:
3 to 4
Best Cuts:
Cooking Method:
Ingredients
Spice Rub
- 1 lb (454 g) lean ground pork
- 2 tsp (10 mL) chili powder
- 1 tsp (5 mL) dried oregano
- 1 tsp (5 mL) each garlic powder and ground cumin
- 1/2 tsp (2 mL) salt
- 8 small flour tortillas (about 5 inch/13 cm in diameter)
- 2 cups (500 mL) bagged cabbage slaw
Mango Salsa
- 1 mango, diced
- 1/4 cup (60 mL) diced sweet red pepper
- 2 tbsp (30 mL) minced red onion
- 1 tbsp (15 mL) lime juice
Lime Crema
- 1/2 cup (125 mL) mayonnaise
- Zest of 1 lime
- 3 tbsp (30 mL) lime juice
Cooking Instructions
Step 1
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.
Step 2
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.
Step 3
Heat a flat top griddle or cast-iron pan over medium high heat. Cooking in batches as needed, 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.
Step 4
Top each taco with cabbage slaw, mango salsa, and lime crema to serve.
Nutrients per serving (2 smash tacos with garnishes or 1/4 recipe): 720 calories, 29 g protein, 44 g fat, 51 g carbohydrates, 5 g fibre, 10 g sugars, 860 mg sodium.
Place cooked smashed tacos, meat-side-up on a large parchment paper-lined baking sheet and place in a 200°F (95°C) oven to hold warm while cooking remaining batches.
