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Pulled Pork Tacos With Sweet and Sour Slaw
Marble Jack Cheese Wraps
salt and pepper
small sliced radishes
cooked shredded pork
Pre-heat oven to 375 degrees. Cover an 18” x 13” half-sheet pan with parchment paper.
Place two cheese wraps on the parchment and bake for 4-5 minutes or until the edges of the wraps are golden brown and crispy.
Create a resting spot for your taco shells by bridging a long-handled wooden spoon between two drinking glasses. Remove the toasted wraps from the oven and carefully lift the parchment at opposite ends to remove from the sheet pan. Place the parchment on a cutting board or another cool surface and allow the wraps to cool for 10-20 seconds. Using your fingertips gently grasp an edge of each wrap and carefully pull them away from the paper until they release. Briefly place the wraps on paper towels to help absorb excess oil then drape the wraps over the wooden spoon handle to form taco shells. Let the shells sit for 10 minutes to cool and firm up. Repeat this process to make two more taco shells.
In a small mixing bowl combine the honey, lime juice, salt and pepper. Mix well. Add the coleslaw mix, sliced radishes, and toss to coat.
Microwave the pork according to the package instructions, until heated through, usually 2-3 minutes.
Fill the taco shells with the pulled pork, top with the sweet and sour slaw, and enjoy!
Note: The above instructions produce four taco shells at a time. You can make additional taco shells in advance and store them in an airtight container.
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