NUTRITION

SERVINGS

INGREDIENTS

8 oz Pork loin

0.25 cup Fresh orange juice

1 tsp Avocado oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Ground cumin

0.5 tsp Dried oregano

2 small Corn tortillas

2 tbsp Red onion

1 tbsp Fresh cilantro

0.5 whole Lime

2 medium Radishes

PREPARATION

• 1

  Cut the pork loin into 1/2-inch cubes and season evenly with the sea salt, black pepper, ground cumin, and dried oregano.

• 2

  Place the seasoned pork and orange juice in a small non-stick skillet over medium heat, simmering until the liquid has mostly evaporated and the pork is tender.

• 3

  Drizzle the avocado oil into the pan and increase the heat to medium-high, searing the pork for 3-4 minutes until the edges are golden and crispy.

• 4

  While the pork finishes cooking, finely dice the red onion, chop the fresh cilantro, and thinly slice the radishes into rounds.

• 5

  Warm the corn tortillas in a dry pan over medium heat for 30 seconds per side until they are soft, pliable, and slightly charred.

• 6

  Divide the crispy carnitas between the two tortillas and garnish with the red onion, cilantro, radishes, and a fresh squeeze of lime juice.