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Cilantro is a staple herb in many Mexican dishes, and for good reason. Its bright, fresh flavor lifts the other ingredients, adding a burst of freshness to your Hatch Chili & Cucumber Slaw Tacos. When using cilantro, opt for fresh leaves over dried, as they provide a more vibrant taste. To prepare cilantro, simply rinse it under cold water to remove any dirt, then pat it dry with a paper towel. Chop the leaves coarsely and sprinkle them generously over your assembled tacos for an aromatic finish.

Hatch Chili & Cucumber Slaw Tacos

Discover the vibrant flavors of Hatch Chili & Cucumber Slaw Tacos, a delightful blend of heat and crunch that celebrates culinary creativity. This easy-to-make recipe features either ground pork or chicken grilled to perfection with the earthy spice of Hatch chilies, complemented by a refreshing cucumber and red cabbage slaw. Perfect for casual dinners or gatherings, these tacos promise to impress with their bold taste and fresh ingredients, making every bite a unique experience. Enjoy this delicious twist on a classic dish!
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Ingredients
  

For the Tacos:

1 lb ground pork (or chicken for a lighter option)

2 medium Hatch green chilies, seeds removed and finely chopped

1 tsp smoked paprika

1 tsp cumin

1/2 tsp garlic powder

1/2 tsp onion powder

Salt and pepper to taste

8 small corn or flour tortillas

Fresh cilantro, for garnish

Lime wedges, for serving

For the Cucumber Slaw:

1 large cucumber, julienned or thinly sliced

1 cup red cabbage, finely shredded

1/4 cup fresh cilantro, chopped

2 tbsp rice vinegar

1 tbsp honey or agave syrup

1 tsp sesame oil

Pinch of salt

Instructions
 

Cook the Pork: In a large skillet over medium heat, add the ground pork (or chicken). Cook until browned, breaking it apart with a spatula, about 5-7 minutes. Drain excess fat if necessary.

    Add Flavors: Stir in the chopped Hatch chilies, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper. Continue to cook for another 2-3 minutes, mixing until the spices are well incorporated and fragrant. Remove from heat.

      Prepare the Cucumber Slaw: In a mixing bowl, combine the julienned cucumber, shredded red cabbage, and chopped cilantro. In a small bowl, whisk together the rice vinegar, honey (or agave), sesame oil, and a pinch of salt. Pour the dressing over the slaw and mix until well combined. Set aside.

        Warm the Tortillas: In a dry skillet, heat the tortillas one at a time over medium heat for about 30 seconds on each side, or until warm and pliable.

          Assemble the Tacos: On each warmed tortilla, add a generous scoop of the seasoned pork mixture followed by a handful of the cucumber slaw.

            Garnish and Serve: Top with fresh cilantro and serve with lime wedges on the side for an extra burst of flavor.

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings