NUTRITION

SERVINGS

INGREDIENTS

6 oz Pork tenderloin

0.5 tbsp Olive oil

2 medium Corn tortillas

0.25 whole Avocado

1 tbsp Fresh lime juice

0.5 tsp Chili powder

0.25 tsp Cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Red cabbage

1 tbsp Fresh cilantro

1 tbsp Red onion

PREPARATION

• 1

  Dice the pork tenderloin into small half-inch cubes and toss them in a bowl with the chili powder, cumin, sea salt, and black pepper until evenly coated.

• 2

  Heat the olive oil in a cast-iron skillet over medium-high heat until it begins to shimmer.

• 3

  Add the seasoned pork to the skillet in a single layer and sear for 3-4 minutes without stirring to develop a golden, crispy exterior.

• 4

  Stir the pork and cook for an additional 2 minutes until fully cooked through, then drizzle with half of the lime juice to deglaze the pan and coat the meat.

• 5

  While the pork rests, warm the corn tortillas in a separate dry pan over medium heat for about 30 seconds per side until they are soft and pliable.

• 6

  Finely shred the red cabbage and mince the red onion and cilantro.

• 7

  Assemble the tacos by dividing the crispy pork between the two tortillas.

• 8

  Top with the shredded cabbage, red onion, cilantro, and slices of fresh avocado.

• 9

  Drizzle the remaining lime juice over the top and serve immediately.