Crispy Slow-Cooked Pork Tacos with Zesty Cabbage 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 Zesty Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Slow-Cooked Pork Tacos with Zesty Cabbage Slaw

Enjoy these delightful crispy pork tacos featuring tender, slow-cooked pork paired with a zesty cabbage slaw, all wrapped in a warm corn tortilla. The dish is finished with a creamy touch of Greek yogurt and fresh avocado, bringing layers of flavor and texture that will satisfy your taste buds.

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NUTRITION

410kcal
Protein
34.6g
Fat
22.2g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Pork Shoulder

1 Corn Tortilla

1 cup Shredded Green Cabbage

3 tbsp Plain Nonfat Greek Yogurt

1 portion Avocado (~1/8 medium)

1 tsp Lime Juice

1 tsp Smoked Paprika

1 tsp Cumin

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PREPARATION

  • 1

    In a slow cooker, combine the pork shoulder with smoked paprika, cumin, and a splash of lime juice. Cook on low for 6-8 hours until the meat is tender and easily pulls apart.

  • 2

    Once cooked, shred the pork using two forks and set aside.

  • 3

    In a bowl, toss the shredded green cabbage with a little lime juice to create a zesty slaw. Optionally season with salt and pepper to taste.

  • 4

    Warm the corn tortilla in a dry skillet over medium heat for about 30 seconds per side until soft and pliable.

  • 5

    Assemble the tacos by layering the shredded pork on the tortilla, topping with the cabbage slaw, a dollop of Greek yogurt, and a few slices of avocado.

  • 6

    Serve immediately, enjoying the harmonious blend of smoky, tangy, and creamy flavors.

Crispy Slow-Cooked Pork Tacos with Zesty Cabbage 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 Zesty Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Slow-Cooked Pork Tacos with Zesty Cabbage Slaw

Enjoy these delightful crispy pork tacos featuring tender, slow-cooked pork paired with a zesty cabbage slaw, all wrapped in a warm corn tortilla. The dish is finished with a creamy touch of Greek yogurt and fresh avocado, bringing layers of flavor and texture that will satisfy your taste buds.

NUTRITION

410kcal
Protein
34.6g
Fat
22.2g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Pork Shoulder

1 Corn Tortilla

1 cup Shredded Green Cabbage

3 tbsp Plain Nonfat Greek Yogurt

1 portion Avocado (~1/8 medium)

1 tsp Lime Juice

1 tsp Smoked Paprika

1 tsp Cumin

PREPARATION

  • 1

    In a slow cooker, combine the pork shoulder with smoked paprika, cumin, and a splash of lime juice. Cook on low for 6-8 hours until the meat is tender and easily pulls apart.

  • 2

    Once cooked, shred the pork using two forks and set aside.

  • 3

    In a bowl, toss the shredded green cabbage with a little lime juice to create a zesty slaw. Optionally season with salt and pepper to taste.

  • 4

    Warm the corn tortilla in a dry skillet over medium heat for about 30 seconds per side until soft and pliable.

  • 5

    Assemble the tacos by layering the shredded pork on the tortilla, topping with the cabbage slaw, a dollop of Greek yogurt, and a few slices of avocado.

  • 6

    Serve immediately, enjoying the harmonious blend of smoky, tangy, and creamy flavors.