Name: Smoky Pulled Pork Nachos with Zesty Avocado
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Pork shoulder; 1 medium Corn tortilla; 0.25 cup Black beans; 0.13 whole Avocado; 1 tbsp Plain Greek yogurt; 1 tbsp Fresh lime juice; 0.25 tsp Smoked paprika; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh cilantro; 1 tbsp Red onion; 0.25 tsp Olive oil

Smoky Pulled Pork Nachos with Zesty Avocado

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

YOUR SOLIN GENERATED RECIPE

Smoky Pulled Pork Nachos with Zesty Avocado

Slow-cooked pork shoulder shredded over crisp corn tortilla chips, topped with creamy avocado and zesty lime for a smoky, satisfying crunch.

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NUTRITION

Protein

33.1g

Fat

34.5g

Carbs

30.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Pork shoulder

1 medium Corn tortilla

0.25 cup Black beans

0.13 whole Avocado

1 tbsp Plain Greek yogurt

1 tbsp Fresh lime juice

0.25 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

1 tbsp Red onion

0.25 tsp Olive oil

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PREPARATION

1
Preheat oven to 400°F. Cut 1 medium corn tortilla into triangles, brush with 0.5 tsp olive oil and a pinch of sea salt, then bake for 8 minutes until golden and crisp.
2
In a small bowl, toss 5 oz cooked shredded pork shoulder with 0.25 tsp smoked paprika, 0.25 tsp garlic powder, 0.25 tsp sea salt, and 0.25 tsp black pepper.
3
Warm the seasoned pork and 0.25 cup black beans in a skillet over medium heat until heated through.
4
Mash 0.25 whole avocado with 1 tbsp fresh lime juice in a separate bowl until smooth and zesty.
5
Layer the baked tortilla chips on a plate, top with the smoky pork and black bean mixture.
6
Garnish with 1 tbsp plain Greek yogurt, the mashed avocado, 1 tbsp diced red onion, and 1 tbsp fresh cilantro.