Pork Street Taco Recipe
Turn leftover pot roast into pork street tacos for a fast Mexican food recipe the whole family will love.
- Prep Time: 10 mins
- Cook Time: 5 mins
- Total Time: 15 mins
- Yield: 12 1x
- Category: Main Dish
- Cuisine: Mexican
Ingredients
Scale
- 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
Instructions
- Toss the shredded cabbage with the onion, lime juice, and sea salt. Set aside.
- Warm tortillas over a gas flame or in the microwave.
- Shred the pork and chop into 2″ strips.
- 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.
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
Find it online: https://www.smartfundiy.com/pork-street-taco-recipe/
