While planning dinner yesterday, I got an enthusiastic “yes!” when I suggested tacos. However, when I looked at our taco filling options available, I realized we didn’t have either beef or chicken. We did, however, have some ground pork. I did a bit of googling and realized that there aren’t many recipes for ground pork tacos out there. There are several options for shredded or BBQ pork tacos, but ground pork just didn’t seem to be that popular, but I figured I would try it out anyway. I’m so glad I did. They were absolutely delicious! The sweetness of the fennel pairs really nicely with the salty fried onions, and the taco shell and cabbage slaw give each bite a great crunch. My only word of warning is that, as with most crunchy taco shells, these are super messy to eat! I would definitely try these with soft corn tortillas or even flour tortillas in the future for a little less mess.
Pork Tacos with Cabbage, Fennel and Fried Onions
- 1 tbsp olive oil
- 1 lb ground pork
- 1 tbsp fennel seeds, crushed
- 2 tsp garlic powder
- 2 tbsp chili powder
- 2 tsp cumin
- 1 tbsp oregano
- 1/4 c BBQ sauce (I prefer Hot Bone Suckin’ Sauce)
- 1/2 head cabbage
- 1/3 c ranch dressing (I use Bolthouse Farms Yogurt Dressing)
- 1 bulb fennel
- 1/4 c shredded part-skim mozzarella cheese
- 1/4 c fried onions
- 8 taco shells
In a large skillet or saucepan, heat olive oil over medium heat. Add pork, fennel seeds, garlic powder, chili powder, cumin, oregano and 1 tsp salt. Brown meat, stirring and breaking apart. At this point, if there is a lot of grease in the pan, you could pour some off.
While meat is browning, slice and chop cabbage. Add to a bowl and mix with ranch dressing until it is lightly coated.
When meat is thoroughly browned, assemble tacos in shells with meat, cabbage slaw, fennel, and shredded cheese and top with a sprinkle of fried onions.