The sharp contrast of key flavors and textures is what makes some foods so irresistible. These tacos juxtapose the tender consistency of ground pork (you could also use ground chicken or turkey) with a crisp slaw, and then contrast the zingy bite of lime and island spices with sweet and cool mango.
Makes 2 to 4 servings | Prep time 20 minutes | Cook time 15 minutes
Ingredients
- 1 large carrot, peeled and grated
- 1/2 small jicama, peeled and grated
- 1/4 cup fresh cilantro, minced
- 1 lime, zest and juice
- 2 tsp. coconut oil
- 1 medium yellow onion, minced
- 1 medium jalapeño, minced
- 1 1/2 lb. ground pork
- 2 cloves garlic, peeled
- 1 tsp. powdered ginger
- 1 tsp. salt
- 1/2 tsp. ground black pepper
- 1/2 tsp. ground allspice
- 1 ripe mango, peeled and diced
- 1 tbs. coconut aminos
- 4 scallions, sliced, dark-green parts only
- 1 head butter or Boston lettuce, leaves separated
Directions
- For the slaw, place the grated carrot and jicama, minced cilantro, and lime juice and zest in a medium bowl. Toss to mix.
- For the meat, warm the coconut oil in a large, well-seasoned cast-iron skillet over medium-high heat. Add the onion and jalapeño to the skillet with a pinch of salt, toss to coat in oil, and cook until soft, five to seven minutes. Crumble the pork into the skillet and cook, breaking up the meat with a wooden spoon, until it’s no longer pink.
- Crush the garlic in a small bowl and add the ginger, salt, pepper, and allspice. Add the mixture to the meat and combine.
- Add diced mango and coconut aminos to the pan and stir again. Let the flavors meld, about five minutes.
- Garnish the pork with the sliced scallions. Serve the meat and slaw family-style in large bowls, letting your dining companions make their own tacos with the lettuce leaves.
Tip: Jicama is a good source of vitamin C and antioxidants, as well as soluble and insoluble fiber.
Reprinted with permission from Well Fed Weeknights: Complete Paleo Meals in 45 Minutes or Less by Melissa Joulwan, photography by David Humphreys, published on November 1, 2016, by Greenleaf Book Group Press. Copyright © 2016 by Melissa Joulwan.
Why No Numbers?
Readers sometimes ask us why we don’t publish nutrition information with our recipes. We believe that (barring specific medical advice to the contrary) if you’re eating primarily whole, healthy foods — an array of sustainably raised vegetables, fruits, nuts, seeds, legumes, meats, fish, eggs, whole-kernel grains, and healthy fats and oils — you probably don’t need to stress about the numbers. We prefer to focus on food quality and trust our bodies to tell us what we need. — The Editors
