NUTRITION

SERVINGS

INGREDIENTS

3 oz Shredded pork loin

1 oz Corn tortilla chips

1 cup Shredded green cabbage

0.25 cup Nonfat Greek yogurt

0.5 oz Sharp cheddar cheese

1 tbsp Lime juice

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Sliced jalapeños

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F and line a small baking sheet with parchment paper.

• 2

  In a mixing bowl, toss the shredded pork loin with the smoked paprika, garlic powder, sea salt, and black pepper until evenly coated.

• 3

  Spread the corn tortilla chips in a single layer on the prepared baking sheet.

• 4

  Distribute the seasoned pork evenly over the chips and sprinkle the shredded sharp cheddar cheese on top.

• 5

  Bake for 7 to 9 minutes until the cheese is completely melted and the edges of the chips are lightly toasted.

• 6

  While the nachos bake, whisk the nonfat Greek yogurt with one teaspoon of the lime juice in a small ramekin until smooth.

• 7

  In a separate bowl, toss the shredded green cabbage with the remaining lime juice and the fresh cilantro to create the slaw.

• 8

  Remove the nachos from the oven and immediately top with the zesty cabbage slaw.

• 9

  Garnish with the sliced jalapeños and a generous drizzle of the lime-yogurt cream before serving hot.