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When it comes to tacos, the possibilities are endless, but few combinations can rival the vibrant flavors and fresh ingredients found in Hatch Chili & Cucumber Slaw Tacos. This dish masterfully blends the heat of Hatch green chilies with the refreshing crunch of cucumber slaw, creating a harmonious balance that tantalizes the taste buds. Each bite offers a delightful contrast of spicy and crunchy textures, making it an unforgettable culinary experience.

Hatch Chili & Cucumber Slaw Tacos

Discover the perfect fusion of spice and crunch with Hatch Chili & Cucumber Slaw Tacos. This tasty recipe combines the heat of Hatch green chilies and the refreshing texture of cucumber slaw for a delightful culinary experience. Choose from ground pork or chicken to suit your taste, and learn the nuances of flavor layering and presentation. With fresh vegetables and a zesty dressing, these tacos not only satisfy cravings but also add a healthy twist to your meals. Make these tacos a go-to for any occasion!
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Ingredients
  

For the Tacos:

1 lb ground pork (or substitute with chicken for a leaner option)

2 medium Hatch green chilies, seeds removed and finely chopped

1 tsp smoked paprika

1 tsp ground cumin

1/2 tsp garlic powder

1/2 tsp onion powder

Salt and freshly ground black pepper, to taste

8 small corn or flour tortillas

Fresh cilantro leaves, 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 Meat: In a large skillet, heat over medium heat and add the ground pork (or chicken). Cook for 5-7 minutes, stirring occasionally and breaking the meat apart with a spatula, until it’s browned and fully cooked. If there is excess fat, drain it to achieve a leaner filling.

    Incorporate the Spices: Once the meat is cooked, add in the finely chopped Hatch chilies, smoked paprika, cumin, garlic powder, onion powder, and a sprinkle of salt and pepper. Stir thoroughly to ensure the spices are well distributed. Continue to cook for 2-3 more minutes, or until the mixture is fragrant. Remove the skillet from the heat.

      Prepare the Cucumber Slaw: In a large mixing bowl, combine the julienned cucumber, shredded red cabbage, and chopped cilantro. In a separate small bowl, whisk together rice vinegar, honey (or agave syrup), sesame oil, and a pinch of salt until the dressing is well mixed. Pour the dressing over the slaw mixture and toss everything together until evenly coated. Set aside.

        Warm the Tortillas: Using a dry skillet, warm each tortilla individually over medium heat, cooking for about 30 seconds on each side, until they are soft and pliable. This will enhance the flavor and texture of the tortillas.

          Assemble the Tacos: Start building your tacos by placing a generous scoop of the seasoned meat mixture onto each warmed tortilla. Top it off with a handful of the fresh cucumber slaw for a crunchy contrast.

            Garnish and Serve: Finish off each taco with a sprinkle of fresh cilantro leaves. Serve immediately with lime wedges on the side to squeeze over the tacos for an added zest.

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

                Presentation Tips: Arrange the tacos on a vibrant serving platter and sprinkle with some extra cilantro for color. Consider serving alongside a small bowl of extra slaw for guests to add more if desired.