NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Pork tenderloin

0.5 oz Pork belly

1 tbsp Gochujang

1 tbsp Coconut aminos

1 tsp Sesame oil

0.25 tsp Garlic powder

0.25 tsp Ginger powder

2 medium Corn tortillas

0.5 cup Non-fat Greek yogurt

1 tsp Lime juice

0.5 cup Shredded cabbage

1 tbsp Fresh cilantro

0.25 tsp Sea salt

PREPARATION

• 1

  Dice the pork tenderloin and pork belly into small half-inch cubes.

• 2

  In a medium bowl, whisk together the gochujang, coconut aminos, sesame oil, garlic powder, and ginger powder.

• 3

  Add the pork cubes to the bowl and toss until every piece is thoroughly coated in the spicy marinade.

• 4

  Heat a large non-stick skillet over medium-high heat and add the pork, cooking until the fat renders and the edges become crispy and caramelized.

• 5

  While the pork is searing, combine the Greek yogurt, lime juice, and sea salt in a small bowl to make a protein-rich lime crema.

• 6

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

• 7

  Build the tacos by dividing the crispy pork between the tortillas, topping with shredded cabbage, a dollop of lime crema, and fresh cilantro.