NUTRITION

SERVINGS

INGREDIENTS

5 oz pork shoulder

0.5 medium corn tortilla

1 cup bell pepper

0.25 cup Greek yogurt

1 cup cabbage

1 tbsp lime juice

1 tsp apple cider vinegar

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Cut the corn tortilla into six even triangles and arrange them in a single layer on the baking sheet.

• 3

  Bake the tortilla triangles for 6 to 8 minutes until they are golden brown and crisp.

• 4

  Slice the bell pepper into wide, sturdy strips to serve as additional nutrient-dense nacho scoops.

• 5

  In a small bowl, whisk together the Greek yogurt, lime juice, and a pinch of sea salt to create a zesty crema.

• 6

  In a separate bowl, toss the shredded cabbage with apple cider vinegar and freshly chopped cilantro.

• 7

  Warm the shredded pork shoulder in a skillet over medium heat, stirring in the smoked paprika, garlic powder, onion powder, sea salt, and black pepper.

• 8

  Arrange the baked tortilla chips and raw bell pepper scoops on a large plate or platter.

• 9

  Pile the seasoned smoky pork onto the chips and peppers, then top with the crunchy cabbage slaw and a generous drizzle of the yogurt crema.