NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork shoulder

1 small Corn tortillas

0.25 cup Non-fat Greek yogurt

0 tsp Avocado oil

1 tsp Chili powder

0.5 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lime juice

1 tbsp Fresh cilantro

2 medium Radishes

PREPARATION

• 1

  Season the pork shoulder thoroughly with chili powder, cumin, garlic powder, onion powder, sea salt, and black pepper.

• 2

  Place the seasoned pork in a slow cooker or heavy pot and cook on low heat until the meat is tender and easily shredded with a fork.

• 3

  Shred the cooked pork using two forks, removing and discarding any large pieces of excess fat.

• 4

  Heat the avocado oil in a large cast-iron skillet over medium-high heat and add the shredded pork, pressing it down to create a crispy, golden-brown crust.

• 5

  While the pork is crisping, whisk together the Greek yogurt and lime juice in a small bowl until the mixture is smooth and pourable.

• 6

  Warm the corn tortillas in a dry pan or directly over a low gas flame until they are pliable and slightly charred on the edges.

• 7

  Assemble the tacos by dividing the crispy pork between the tortillas, then topping with the lime crema, sliced radishes, and fresh cilantro.