Servings 4
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Skill Level Easy

  • 1 package pork loin centre chops
  • 1 onion, roughly chopped
  • 2 cloves garlic, finely chopped
  • 1 tbsp taco seasoning
  • 1 - 14.5 oz can roasted tomatoes
  • 1 cup chicken stock
  • 1/2 head red cabbage
  • 1 rip avocado
  • 1 lime, cut into wedges
  • 1 Cal & Gary's mango salsa
  • 2 tbsp Cal & Gary's olive oil
  • 1 tsp salt
  • 10 soft shell tacos

How to make it

  1. Season pork with salt and pepper.
  2. Grill (or fry with 1 tsp oil) on medium-high heat until pork is cooked through.
  3. Chop into one inch bite sized cubes and set aside.
  4. In a pan with 2 tbsp olive oil, sauté onion until translucent then add garlic and sauté until fragrant.
  5. Add taco seasoning and mix until incorporated with onion and garlic. Add chicken stick and tomatoes. Simmer for 20 minutes to reduce.
  6. Transfer to blender and blend until smooth.
  7. While sauce is reducing, slice cabbage as thinly as possible. With 1 tsp, massage cabbage until softened and juice released.
  8. When ready to serve, heat soft shell tortillas in 200°F oven until warm.
  9. Mix sauce and chicken together.
  10. Place cabbage on bottom of taco shell, top with chicken mixture, sliced avocados, and mango salsa. Serve with lime wedge.
Share
  • 1 package pork loin centre chops
  • 1 onion, roughly chopped
  • 2 cloves garlic, finely chopped
  • 1 tbsp taco seasoning
  • 1 - 14.5 oz can roasted tomatoes
  • 1 cup chicken stock
  • 1/2 head red cabbage
  • 1 rip avocado
  • 1 lime, cut into wedges
  • 1 Cal & Gary's mango salsa
  • 2 tbsp Cal & Gary's olive oil
  • 1 tsp salt
  • 10 soft shell tacos

Related Recipes

See more recipes
Dinner Lunch Poultry

Saucy Hoisin Meatballs
Dinner Lunch Maple Leaf Prime® Chicken Poultry

Creamy Chicken Penne
Beef Dinner Gluten Free Lunch

Baked Alberta Beef & Rice Zucchini Parcels