Crispy Slow-Cooked Pork Tacos with Fresh Slaw

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

Crispy Slow-Cooked Pork Tacos with Fresh Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Slow-Cooked Pork Tacos with Fresh Slaw

Enjoy tender slow-cooked pork turned crispy with a quick pan crisping, wrapped in a warm corn tortilla and topped with a refreshing, crunchy slaw of cabbage and carrot, lightly dressed with tangy lime and a dollop of creamy low-fat Greek yogurt.

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NUTRITION

498kcal
Protein
35.4g
Fat
28g
Carbs
24.9g

SERVINGS

1 serving

INGREDIENTS

150g Pork Shoulder

1 small Corn Tortilla (28g)

1 cup shredded Green Cabbage (89g)

1/4 medium Carrot (20g, shredded)

Juice of 1 Lime (44g)

1/4 cup Low-Fat Greek Yogurt (61g)

1 tsp Olive Oil

Spices: Cumin, Smoked Paprika, Salt, and Pepper

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat a skillet over medium-high heat and add the olive oil.

  • 2

    Shred the pre-cooked pork shoulder and pat it dry with paper towels to promote crispiness.

  • 3

    Season the pork with cumin, smoked paprika, salt, and pepper.

  • 4

    Place the seasoned pork in the hot skillet and crisp it up for about 4-5 minutes, stirring occasionally until edges become golden.

  • 5

    In a bowl, combine the shredded green cabbage and shredded carrot. Squeeze in the lime juice, add a pinch of salt if desired, and toss to coat.

  • 6

    Warm the corn tortilla in a separate pan or microwave until pliable.

  • 7

    Assemble the taco by placing the crispy pork onto the tortilla, topping it with the fresh slaw, and finishing with a drizzle of low-fat Greek yogurt.

  • 8

    Serve immediately and enjoy!

Crispy Slow-Cooked Pork Tacos with Fresh Slaw

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

Crispy Slow-Cooked Pork Tacos with Fresh Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Slow-Cooked Pork Tacos with Fresh Slaw

Enjoy tender slow-cooked pork turned crispy with a quick pan crisping, wrapped in a warm corn tortilla and topped with a refreshing, crunchy slaw of cabbage and carrot, lightly dressed with tangy lime and a dollop of creamy low-fat Greek yogurt.

NUTRITION

498kcal
Protein
35.4g
Fat
28g
Carbs
24.9g

SERVINGS

1 serving

INGREDIENTS

150g Pork Shoulder

1 small Corn Tortilla (28g)

1 cup shredded Green Cabbage (89g)

1/4 medium Carrot (20g, shredded)

Juice of 1 Lime (44g)

1/4 cup Low-Fat Greek Yogurt (61g)

1 tsp Olive Oil

Spices: Cumin, Smoked Paprika, Salt, and Pepper

PREPARATION

  • 1

    Preheat a skillet over medium-high heat and add the olive oil.

  • 2

    Shred the pre-cooked pork shoulder and pat it dry with paper towels to promote crispiness.

  • 3

    Season the pork with cumin, smoked paprika, salt, and pepper.

  • 4

    Place the seasoned pork in the hot skillet and crisp it up for about 4-5 minutes, stirring occasionally until edges become golden.

  • 5

    In a bowl, combine the shredded green cabbage and shredded carrot. Squeeze in the lime juice, add a pinch of salt if desired, and toss to coat.

  • 6

    Warm the corn tortilla in a separate pan or microwave until pliable.

  • 7

    Assemble the taco by placing the crispy pork onto the tortilla, topping it with the fresh slaw, and finishing with a drizzle of low-fat Greek yogurt.

  • 8

    Serve immediately and enjoy!