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maple pork tacos with kale and brussels slaw on wood board
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5 from 1 vote

Maple Pork Tacos with Brussels Sprouts Slaw

Maple pork tacos filled with juice maple pulled pork and topped with a fresh, crunchy brussels sprouts slaw. Make it ahead for an easy reheat dinner.
Prep Time15 minutes
Cook Time0 minutes
Total Time15 minutes
Course: Main Course
Cuisine: Mexican
Servings: 12 tacos
Calories: 261kcal



  • 2 cups brussels sprouts (shredded (I used my food processor; roughly 20 sprouts))
  • 2 cups kale (shredded)
  • 1 cup radishes (sliced)
  • ¼ cup feta cheese (crumbled; or swap for cotija)


  • 2 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • ½ teaspoon dijon
  • 3 teaspoons maple syrup

To Serve:


Brussels sprouts slaw

  • In a large bowl, mix together the brussels sprouts, kale, radishes and feta cheese.
  • Shake together vinaigrette ingredients and toss into the salad.

Maple pork tacos

  • Reheat the pulled pork in a frying pan over medium heat for 5-10 minutes, or until warmed through.
  • Toast tortillas in a clean frying pan, over a gas range stove, or on the barbecue until lightly charred and warmed through.
  • To serve, top each tortilla with maple pulled pork, brussels sprouts slaw, and avocado slices as desired.


Recipe makes 12 small tacos, enough to serve 4-6 people.
Once assembled, these tacos should be eaten immediately, however you can prep components ahead and store in the fridge for easy reheat meals:
  1. cook pulled pork ahead- this can be stored in the fridge for up to 4 days
  2. pre-shred the brussels sprouts + kale- store in an air tight container for up to 4 days
  3. shake up the maple apple cider vinaigrette up to 2 weeks ahead


Serving: 1taco | Calories: 261kcal | Carbohydrates: 20g | Protein: 22g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 270mg | Fiber: 2g | Sugar: 3g