YOUR SOLIN GENERATED RECIPE
Smoky Pulled Pork Nachos with Zesty Crema
Slow-roasted pork loin shredded and sautéed until crispy, piled onto crunchy corn chips with a tangy lime-infused crema and vibrant fresh vegetables.
INGREDIENTS
3.75 oz cooked shredded pork loin
0.5 oz organic corn tortilla chips
0.25 cup nonfat Greek yogurt
1 tsp lime juice
0.25 cup red bell pepper
0.25 cup red onion
1 tbsp fresh cilantro
0 tsp extra virgin olive oil
0.25 tsp smoked paprika
0.25 tsp ground cumin
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a small mixing bowl, whisk together the nonfat Greek yogurt, lime juice, and a pinch of sea salt until smooth to create the zesty crema.
Finely dice the red bell pepper and red onion, and roughly chop the fresh cilantro.
Heat the extra virgin olive oil in a non-stick skillet over medium-high heat.
Add the shredded pork loin to the skillet along with the smoked paprika, ground cumin, sea salt, and black pepper.
Sauté the pork for 4-5 minutes, stirring occasionally, until the edges become golden and crispy.
Arrange the organic corn tortilla chips in a single layer on a large plate.
Distribute the crispy seasoned pork evenly over the chips, followed by the diced bell peppers and red onions.
Drizzle the prepared zesty crema over the top and garnish with the fresh cilantro before serving.