NUTRITION

SERVINGS

INGREDIENTS

7 oz pork tenderloin

0.25 cup fresh orange juice

1 tbsp lime juice

0.5 tsp dried oregano

0.5 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

2 small corn tortillas

0.25 whole avocado

2 tbsp red onion

1 tbsp fresh cilantro

1 medium lime wedge

PREPARATION

• 1

  Place the pork tenderloin in a slow cooker and rub all sides with the dried oregano, ground cumin, garlic powder, sea salt, and black pepper.

• 2

  Pour the fresh orange juice and lime juice over the seasoned pork.

• 3

  Cover and cook on low for 6 to 8 hours (or high for 3 to 4 hours) until the pork is tender enough to shred easily with a fork.

• 4

  Remove the pork from the slow cooker and transfer to a cutting board; shred the meat using two forks.

• 5

  Optional: For crispy edges, place the shredded pork in a non-stick skillet over medium-high heat for 3-5 minutes until golden brown.

• 6

  Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side until they are charred and pliable.

• 7

  Divide the shredded pork evenly between the two tortillas.

• 8

  Top the tacos with sliced avocado, diced red onion, and freshly chopped cilantro.

• 9

  Serve immediately with a lime wedge on the side for a final squeeze of brightness.