NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Cooked shredded pork shoulder

0.33 oz Organic corn tortilla chips

0.25 oz Grass-fed cheddar cheese

0.25 cup Plain Greek yogurt

2 tbsp Pickled jalapeños

0.25 cup Red onion

0.25 cup Fresh cilantro

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lime juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  In a small bowl, toss the cooked shredded pork with smoked paprika, sea salt, and black pepper until evenly coated.

• 3

  Spread the organic corn tortilla chips in a single layer across the prepared baking sheet.

• 4

  Evenly distribute the seasoned pork over the chips, followed by a sprinkle of the shredded grass-fed cheddar cheese.

• 5

  Place the tray in the oven and bake for 5 to 7 minutes, or until the cheese is melted and the edges of the chips are slightly golden.

• 6

  Remove from the oven and immediately top with the diced red onion and pickled jalapeños.

• 7

  Garnish with fresh cilantro, a dollop of Greek yogurt as a clean swap for sour cream, and a final squeeze of lime juice.