Smoky Pork & Chipotle Cabbage ‘Tacos’
We love taco night in our house!
My carb-loving boys adore their white corn tortillas and I love my white cabbage leaves. Everyone happy (including my blood glucose).
Can’t tell you how good it is having crispy fresh leaves to contrast the spicy meat and tangy sour cream. If the thought of cabbage isn’t exciting, these are also great with ice berg lettuce leaves in a Mexican take on Sang Choi Bau.
If you don’t have canned chipotle chillies in adobo sauce, they’re worth tracking down. Or use the substitutes from the variations below.
enough for: 2
takes: 20 minutes
500g (1lb) minced (ground) pork or chicken
100g (3.5oz) (1/2 can) chipotle chillies in adobo sauce
1/4 large white cabbage
1 bunch coriander / cilantro leaves
sour cream, to serve
1. Heat a frying pan on a medium high heat. Add a little oil and cook pork / chicken, stirring every few minutes until the meat is well browned and cooked through.
2. Finely chop chillies and add to the meat along with the sauce from the can. Stir until well combined and remove from the heat. Taste and season with a little salt if needed.
3. Separate cabbage leaves into little ‘tortilla’ boats.
4. Serve spicy meat with coriander / cilantro leaves on top. Pass lime, sour cream and cabbage leaves separately for everyone to help themselves.
WINE MATCH: A big bold white like chardonnay or a cold rose.
Variations & Substitutions
no chipotle chillies in adobo sauce – replace with 2-3 teaspoons smoked paprika, some chopped jalapenos and 2-3 tablespoons tomato puree or ketchup.
vegetarian – cooked lentils or chickpeas + serve with smashed avocado to make it more substantial.
more substantial – serve with smashed avocado or your fave guacamole. A handful of roast cashews or almonds is also lovely.
carb-lovers – corn tortillas or warm flat bread.
dairy-free / paleo – use smashed avocado / guac instead of the sour cream. Or try this cashew nut sauce.
more veg – soften an onion + carrot + celery before browning the meat. And serve with your fave ‘slaw.
no coriander / cilantro – use mint, parsley or basil instead.
Waste Avoidance Strategy
minced (ground) pork or chicken – freeze it.
chipotle chillies in adobo sauce – keep unopened can in the pantry.
cabbage (white) – will keep in a plastic bag in the fridge for weeks, even months. Can be frozen but will have a wilted texture once defrosted.
coriander – best to use for another meal. Can be frozen but will wilt when defrosted.
lime – will keep in a plastic bag in the fridge for months.
sour cream – keeps for weeks in the fridge.
The meat can be cooked up to a week ahead and kept in the fridge (or frozen). To serve just warm in a frying pan.