Slow-Cooked Crispy Pork Tacos with Fresh Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Slow-Cooked Crispy Pork Tacos with Fresh Slaw

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Crispy Pork Tacos with Fresh Slaw

Enjoy tender, slow-cooked pork paired with a refreshing cabbage slaw, all wrapped in a warm corn tortilla and topped with creamy avocado. This dish brings a balance of textures and flavors, from the crisped edges of the pork to the vibrant, tangy slaw enhanced with a squeeze of lime.

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NUTRITION

381kcal
Protein
36.5g
Fat
16.7g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork Tenderloin

1 Corn Tortilla

1 cup Shredded Green Cabbage

2 tbsp Non-Fat Greek Yogurt

1/4 Avocado

1 Lime wedge

1 tbsp Cilantro

Spices (1 tsp Cumin, Salt, Pepper)

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PREPARATION

  • 1

    Season the pork tenderloin generously with cumin, salt, and pepper. Place in a slow cooker with a splash of water or broth.

  • 2

    Slow-cook on low for 4-6 hours until the pork is tender and easily pulls apart.

  • 3

    Once tender, remove the pork and shred it. For added crispiness, sear the shredded pork in a hot skillet for 2-3 minutes until the edges become crispy.

  • 4

    In a bowl, combine shredded green cabbage with non-fat Greek yogurt, a squeeze of lime juice, chopped cilantro, and a pinch of salt to create a fresh slaw.

  • 5

    Warm the corn tortilla in a dry skillet or microwave until soft and pliable.

  • 6

    Assemble the taco by placing a portion of the crispy pork on the tortilla, topping it with a generous spoonful of fresh slaw, and finishing with slices of avocado and an extra squeeze of lime.

Slow-Cooked Crispy Pork Tacos with Fresh Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Slow-Cooked Crispy Pork Tacos with Fresh Slaw

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Crispy Pork Tacos with Fresh Slaw

Enjoy tender, slow-cooked pork paired with a refreshing cabbage slaw, all wrapped in a warm corn tortilla and topped with creamy avocado. This dish brings a balance of textures and flavors, from the crisped edges of the pork to the vibrant, tangy slaw enhanced with a squeeze of lime.

NUTRITION

381kcal
Protein
36.5g
Fat
16.7g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork Tenderloin

1 Corn Tortilla

1 cup Shredded Green Cabbage

2 tbsp Non-Fat Greek Yogurt

1/4 Avocado

1 Lime wedge

1 tbsp Cilantro

Spices (1 tsp Cumin, Salt, Pepper)

PREPARATION

  • 1

    Season the pork tenderloin generously with cumin, salt, and pepper. Place in a slow cooker with a splash of water or broth.

  • 2

    Slow-cook on low for 4-6 hours until the pork is tender and easily pulls apart.

  • 3

    Once tender, remove the pork and shred it. For added crispiness, sear the shredded pork in a hot skillet for 2-3 minutes until the edges become crispy.

  • 4

    In a bowl, combine shredded green cabbage with non-fat Greek yogurt, a squeeze of lime juice, chopped cilantro, and a pinch of salt to create a fresh slaw.

  • 5

    Warm the corn tortilla in a dry skillet or microwave until soft and pliable.

  • 6

    Assemble the taco by placing a portion of the crispy pork on the tortilla, topping it with a generous spoonful of fresh slaw, and finishing with slices of avocado and an extra squeeze of lime.