NUTRITION

SERVINGS

INGREDIENTS

4 oz pork shoulder

0.5 tsp chili powder

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lime juice

0.5 tsp avocado oil

1 small corn tortillas

0.5 cup shredded green cabbage

2 medium radishes

1 tbsp fresh cilantro

0.5 cup non-fat Greek yogurt

PREPARATION

• 1

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

• 2

  Place the seasoned pork in a slow cooker or heavy pot and cook until the meat is tender enough to shred with a fork.

• 3

  Shred the cooked pork into bite-sized pieces using two forks.

• 4

  Heat the avocado oil in a large cast-iron skillet over medium-high heat.

• 5

  Add the shredded pork to the skillet in a single layer and press down firmly, searing for 3-4 minutes until the edges are golden and crispy.

• 6

  Drizzle the lime juice over the crispy pork and toss gently to combine.

• 7

  Warm the corn tortillas in a dry pan or over an open flame until pliable.

• 8

  Thinly slice the radishes and roughly chop the fresh cilantro.

• 9

  Assemble the tacos by layering the crispy pork onto the warm tortillas, followed by the shredded cabbage, sliced radishes, and cilantro.

• 10

  Top each taco with a dollop of non-fat Greek yogurt as a clean alternative to sour cream and serve immediately.