Pork Street Taco Recipe #PruebaElSaborDeKnorr

Sponsored post by Mirum Shopper. All opinions are my own. With back to school here, I love saving time on meal prep by making meals that can last for several days. When you say “leftovers”, everyone groans, right? That's because they think you're going to be eating lasagna for five days straight. This pork street taco recipe is made with leftover pork from our “Kitchen Sink Slow Cooker Pork Loin” recipe on our sister site, Paleo Priests. The best leftovers are the ones that taste like a totally new meal, right? The whole family comes running when they smell the tortillas being grilled and the yummy citrus kick of lime and guacamole. No one has to know that this favorite pork street taco Mexican food recipe is made from “leftovers”!

Pork Street Taco Recipe

These pork street tacos come together lickety split, making them a perfect weeknight meal. Find all of the ingredients for this street taco recipe and the slow cooker pork loin at your local Walmart. Be sure to get Knorr® Tomato Bouillon with Chicken flavor and Best Foods® Real Mayonnaise to make the creamy guacamole for this recipe.

RELATED RECIPE: Kitchen Sink Slow Cooker Pork Loin

Here's what you need to make this “leftover” pork street taco recipe:

Get the Creamy Guacamole recipe here:

RELATED RECIPE: Chicken Burrito Bowls

Directions:

Toss the shredded cabbage with the onion, lime juice, and sea salt. Set aside.

Warm tortillas over a gas flame to gently toast- use tongs to remove the tortilla safely. If you have an electric oven, you can grill the tortillas in a pan or heat them in the microwave. Heating them will make them pliable so we can bend them for the tacos.

Shred the pork and chop into 2″ strips. Pork loin is very stringy cooked in the slow cooker so you'll want to chop the strings into bite sized pieces for the tacos. Some of the tomatoes and other vegetables from the slow cooker pork recipe might be mixed into the taco meat – that's totally okay and it won't hurt anyone to get some extra vegetables with dinner.

Once the tortilla is heated, spread 1 TBSP of creamy guacamole across the center of the tortilla.

Add two fingers' worth of meat on top of the guacamole.

Add two fingers' of the shredded cabbage mix on top of the meat.

Add 1 TBSP of pico de gallo to top each taco.

I love these tacos with an extra dollop of creamy guacamole for dipping and a few lime wedges to squeeze on top of the tacos.

Click the box below to get the printable version of this pork street taco recipe.

Pork Street Taco Recipe

Print Recipe

★★★★★

5 from 1 review

Turn leftover pot roast into pork street tacos for a fast Mexican food recipe the whole family will love.

• Author: Jennifer Priest
• Prep Time: 10 mins
• Cook Time: 5 mins
• Total Time: 15 mins
• Yield: 12 1x
• Category: Main Dish
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

• 1 cup of Knorr® + Best Foods® Creamy Guacamole
• 1.5 cups shredded pork (leftover from the Kitchen Sink Slow Cooker Pork Loin recipe http://www.paleopriests.com/paleo-slow-cooker-recipe-pork/)
• 12 corn tortillas (2–3 per adult, 1–2 per child)
• 1/2 head of cabbage, shredded
• 2 limes, juiced
• 1 lime, sliced into wedges
• 1/2 red onion, diced
• 1/2 tsp kosher sea salt
• 1 cup pico de gallo

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Instructions

1. Toss the shredded cabbage with the onion, lime juice, and sea salt. Set aside.
2. Warm tortillas over a gas flame or in the microwave.
3. Shred the pork and chop into 2″ strips.
4. Once the tortilla is heated, spread 1 TBSP of creamy guacamole across the center of the tortilla.
5. Add two fingers' worth of meat on top of the guacamole.
6. Add two fingers' of the shredded cabbage mix on top of the meat.
7. Add 1 TBSP of pico de gallo to top each taco.

Nutrition

• Serving Size: 1 taco
• Calories: 307
• Sugar: 3.3 g
• Sodium: 1216.4 mg
• Fat: 9.1 g
• Carbohydrates: 37.5 g
• Protein: 19.9 g
• Cholesterol: 69.4 mg

Keywords: pot roast, pork, pork roast, slow cooker, tacos

Do you have a clever hack for leftovers? I'd love to hear about it in the comments!