Our Recipes

Pulled Pork Taco Bowls

  • Yield: 12 servings
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes


12 Frescados Burrito-Style Flour Tortillas
6 ears corn
2 tbsp olive oil
1/2 tsp salt
3/4 cup mayonnaise
2 tbsp apple cider vinegar
2 tbsp Dijon mustard
2 tbsp honey
2 tbsp olive oil
2 cloves garlic, minced
2 tsp salt
10 cups shredded cabbage (about 1 ½ lb/24 oz)
4 green onions, finely chopped
1 1/2 cups diced red onion
3 ripe avocados, pitted, peeled and diced
1 1/2 cups chopped fresh cilantro
1/2 tsp each salt and pepper
6 cups shredded pulled pork
1 1/2 cups crumbled queso fresco


Baked Tortilla Bowls: Preheat oven to 400°F. Brush tortilla shells lightly with oil. Nestle each tortilla shell into ovenproof bowl/stainless steel bowl. Bake for 15 to 20 minutes or until tortilla takes on bowl shape. Store in airtight container for up to 1 day.

Charred Corn: Brush corn with oil and season with salt. Grill on greased grill set over medium-high heat, turning, for about 12 minutes or until lightly charred and tender. Let cool slightly; remove kernels from cob. Can be refrigerated in airtight container for up to 24 hours.

Coleslaw: Whisk together mayonnaise, vinegar, mustard, honey, oil, garlic and salt; toss with cabbage. Stir in green onions. Refrigerate for at least 1 hour or up to 4 hours.

Salsa: Toss together onion, avocados, cilantro, salt and pepper.

Assembly: For each serving, add 1/2 cup (2.2 oz) Coleslaw to tortilla bowl. Top with 1/4 cup (2 oz) charred corn kernels and 1/4 cup (2 oz) pulled pork. Garnish with 1/4 cup (2 oz) salsa and 2 tbsp (1 oz) crumbled queso fresco.

Nutritional Info

Per 1/12 recipe
Calories 690
Fat 43g
Cholesterol 50mg
Sodium 1460mg
Carbohydrate 55g
Fiber 7g
Sugars 19g
Protein 20g