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“Tacos with Cabbage, Slaw, Salsa Roja and Chipotle Yogurt”

January 13, 2021


A New Recipe from Sun Basket

1 Sun basket mojo marinade
1 Mi Rancho Artisan tortillas,
1Sunbasket pickled onions
1organic shredded cabbage
1Sunbasket Salsa Verde
Olive Oil
Kosher Salt

Hi, Angels Working on Earth Family,

I’m so excited to share a dish from Sunbasket! The recipe is called “Mojo tacos with shredded cabbage, pickled onions, and salsa Verde.”

I enjoy receiving Sun basket meals each week. This week it’s Mojo tacos with shredded cabbage, pickled onions, and salsa Verde. I’m so impressed with the ease of making this dish! It took me about 30 -45 minutes, and it was so enjoyable. If you read the directions beforehand, then it should take about 30 minutes hour.

The ingredients arrived fresh and well-boxed. All I needed to do was unpack and get started. I was pretty confident about preparing this dish because I eat tacos all the time! Plus, the direction was easy to follow. The directions are designed to help you get through minor technical gaffes by teaching techniques through culinary words and making sure you have all of the ingredients and tools.

What stood out to me was the flavor of the pork. This is soo moist and savory. The slaw was tart and vinegary. Paired with a warm tortilla was ultra-satisfying. Be careful not to overcook the pork so that it retains its natural flavor wonderful texture. The pork is packed with excellent protein and good fats. Imagine eating this with guacamole, spicy salsa, and sour cream.


Cook Your Protein

Transfer the meat to a plate, pat dry with a paper towel. Season lightly with salt and pepper. In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the meat strips and cook, stirring occasionally until lightly brown and cooked through.

Prep Lime & Make Cabbage

Cut the lime into wedges for garnish.
In the medium bowl, stir together the cabbage slaw and apple cider vinegar.
Season to taste with salt and pepper.

Warm The Tortillas

On the stovetop directly over a flame or a dry medium frying pan over medium heat, warm the tortillas, turning once, until just pliable and warmed through, about 30 seconds per side.
Serve out the tortillas, protein, pickled onions, cabbage, salsa verde, and remaining mojo marinade.

Set Your Table

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