Name: Pulled Pork Nachos with Avocado Crema
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz pulled pork shoulder; 0.25 oz corn tortilla chips; 0.25 oz sharp cheddar cheese; 0.25 cup non-fat Greek yogurt; 0.5 tbsp avocado; 1 tsp lime juice; 1 tbsp fresh cilantro; 1 tbsp red onion; 1 tbsp jalapeños; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Pulled Pork Nachos with Avocado Crema

Slow-roasted pulled pork layered over crisp corn tortillas and topped with a velvety avocado-lime crema for a vibrant, protein-packed meal.

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NUTRITION

Protein

45.5g

Fat

28.5g

Carbs

10.7g

SERVINGS

1 serving

INGREDIENTS

4.5 oz pulled pork shoulder

0.25 oz corn tortilla chips

0.25 oz sharp cheddar cheese

0.25 cup non-fat Greek yogurt

0.5 tbsp avocado

1 tsp lime juice

1 tbsp fresh cilantro

1 tbsp red onion

1 tbsp jalapeños

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper for easy cleanup.
2
Spread the corn tortilla chips in a single layer on the prepared baking sheet.
3
In a small bowl, season the pulled pork with garlic powder, sea salt, and black pepper, tossing to coat evenly.
4
Distribute the seasoned pork over the chips and sprinkle the shredded cheddar cheese across the top.
5
Place the tray in the oven for 5-7 minutes, or until the cheese is bubbly and the pork is heated through.
6
While the nachos bake, whisk together the Greek yogurt, mashed avocado, and lime juice in a small bowl until smooth.
7
Remove the nachos from the oven and garnish with diced red onion, sliced jalapeños, and fresh cilantro.
8
Drizzle the avocado crema over the nachos and serve immediately while the chips are hot and crispy.