NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork loin

1 tsp Chili powder

0.5 tsp Ground cumin

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lime juice

0.5 tbsp Extra virgin olive oil

2 small Corn tortillas

2 tbsp Red onion

2 tbsp Fresh cilantro

2 whole Radishes

PREPARATION

• 1

  Rub the pork loin evenly with the chili powder, ground cumin, garlic powder, onion powder, sea salt, and black pepper.

• 2

  Place the seasoned pork in a small pot with a splash of water, cover, and simmer over low heat until the meat is tender enough to shred.

• 3

  Remove the pork from the pot and shred it into bite-sized pieces using two forks.

• 4

  Heat the extra virgin olive oil in a non-stick skillet over medium-high heat.

• 5

  Add the shredded pork to the skillet in a single layer and press down firmly, searing until the edges become golden and crispy.

• 6

  Drizzle the lime juice over the crispy pork and toss quickly to combine before removing from the heat.

• 7

  Warm the corn tortillas in a separate dry pan over medium heat until they are soft and pliable.

• 8

  Assemble the tacos by dividing the crispy pork between the tortillas and topping with diced red onion, fresh cilantro, and thinly sliced radishes.