NUTRITION

SERVINGS

INGREDIENTS

4 oz pork shoulder

2 large bell peppers

1 cup green cabbage

0.33 cup Greek yogurt

1 tbsp lime juice

0 tsp extra virgin olive oil

0.5 tsp smoked paprika

0.5 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

1 tbsp jalapeño

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Slice the bell peppers into wide, chip-sized triangles and arrange them in a single layer on the prepared baking sheet.

• 3

  In a small mixing bowl, toss the pre-cooked shredded pork with the smoked paprika, ground cumin, garlic powder, sea salt, and black pepper until evenly coated.

• 4

  Distribute the seasoned pork over the bell pepper chips and bake for 8 to 10 minutes until the peppers are slightly tender and the pork is heated through.

• 5

  While the nachos bake, whisk together the lime juice and olive oil in a medium bowl, then toss with the shredded cabbage and cilantro to create the slaw.

• 6

  Remove the tray from the oven and top the warm nachos with the zesty slaw, sliced jalapeños, and a dollop of Greek yogurt before serving.