NUTRITION

SERVINGS

INGREDIENTS

4.25 oz pork shoulder

1 medium corn tortillas

0.25 cup Greek yogurt

0.25 cup black beans

0.25 tsp olive oil

1 tbsp lime juice

0.5 tsp chili powder

0.25 tsp cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

1 tbsp red onion

PREPARATION

• 1

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

• 2

  Toss the shredded pork shoulder with the chili powder, cumin, sea salt, and black pepper until evenly coated.

• 3

  Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.

• 4

  Add the seasoned pork to the skillet in a single layer, pressing down with a spatula to sear until the edges are golden and crispy.

• 5

  Stir in the remaining lime juice and the black beans, cooking for another 2 minutes until the beans are heated through.

• 6

  Warm the corn tortillas in a separate dry pan over medium heat for 30 seconds per side until soft and pliable.

• 7

  Divide the crispy pork and bean mixture evenly between the two tortillas.

• 8

  Garnish with finely diced red onion and fresh cilantro, then finish with a drizzle of the prepared lime-yogurt crema.