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

Hello Angels Working on Earth Family,

I’m excited to share an inspiring story about a meal I recently made from Sun basket. The dish was “Mojo Tacos with Shredded Cabbage, Pickled Onions, and Salsa Verde.”

I’m constantly amazed by the quality of ingredients Sunbasket uses, and this dish was no exception. With just a little bit of effort, I was able to create a wholesome and delicious meal that was packed with flavor and nutrients.

The pork was moist and savory, while the slaw provided a tart and vinegary kick. When combined with a warm tortilla, it was a truly satisfying experience.

If you’re looking for a healthy and inspiring meal that’s easy to make, I highly recommend trying out this recipe for yourself. With Sunbasket, you can nourish your body and soul with every bite.

Love!

A New Taco Recipe from Sun Basket

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

Directions

Let’s get started cooking your protein. First, transfer your meat onto a plate and pat it dry with a paper towel. Then, add a pinch of salt and pepper to season it.

Next, let’s heat up a large frying pan over medium heat with 1 to 2 tablespoons of oil. Make sure the oil is hot, but not smoking, before adding your meat strips. Stir them occasionally and cook them until they are lightly brown and fully cooked. You’re doing great!

Now, let’s prepare your garnish by cutting the lime into wedges. In a medium bowl, mix together your cabbage slaw and apple cider vinegar. Remember to season it with salt and pepper to taste.

Lastly, let’s warm up your tortillas before serving. Warm the tortillas on the stovetop directly over a flame or a dry medium frying pan over medium heat, turning once, until just pliable and warmed through, about 30 seconds per side.

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