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Crunchy Apple Slaw and Pork Soft Tacos

Prepare and Serve

  • 12 flour tortillas (fajita sized – about 6”)

Wipe out skillet and place back on burner. Toast tortillas on both sides and wrap in a kitchen towel to keep warm.

Slice pork in strips and place in warm tortillas. Top with apple slaw and sprinkle with toasted sunflower seeds.


  • 1/4 cup dark brown sugar
  • 1/8 teaspoon cayenne pepper
  • 1 tablespoon cumin
  • 1 teaspoon kosher salt (plus more to taste)
  • 1/2 cup salted sunflower seeds
  • 2 pounds pork sirloin or tenderloin roast (thinly sliced – may substitute thinly sliced boneless pork chops)
  • 2 tablespoons olive oil (divided)

Mix dark brown sugar, cayenne pepper, cumin and 1 teaspoon salt in a small bowl.

Pound pork to 1/4” thickness with a meat mallet or heavy pan and sprinkle both sides with sugar and spice mixture.

Place a heavy bottom nonstick skillet on the stovetop and preheat over medium heat.

Add sunflower seeds and toast until lightly browned and fragrant, shaking frequently.

When seeds are toasted, place in a small bowl and set aside.

Add olive oil to skillet and when oil is hot, cook pork, browning on both sides.

Remove pork to a cutting board to rest before slicing.

Slaw Mix

  • 3/4 cup Our Family Garden, Unsweetened Applesauce
  • 2 tablespoons sour cream
  • 2 tablespoons mayonnaise
  • 2 tablespoons fresh cilantro (chopped)
  • 1 tablespoon apple cider vinegar
  • 3/4 teaspoon kosher salt (plus more to taste)
  • 4 cups bagged coleslaw mix

In a large bowl, whisk together applesauce, sour cream, mayonnaise, cilantro, apple cider vinegar and salt. Add slaw mix and toss to combine.

Refrigerate until ready to use.

Laurie Lufkin, Essex, MA
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