Name: Shredded Pork Tacos with Fresh Cabbage Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Cooked shredded pork shoulder; 2 medium Corn tortillas; 1 cup Shredded green cabbage; 1 tbsp Fresh lime juice; 1 tsp Apple cider vinegar; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Chili powder; 0.5 tsp Garlic powder; 1 tbsp Fresh cilantro; 1 tbsp Sliced jalapeño; 0 tsp Extra virgin olive oil

Shredded Pork Tacos with Fresh Cabbage Slaw

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

YOUR SOLIN GENERATED RECIPE

Shredded Pork Tacos with Fresh Cabbage Slaw

Sautéed shredded pork shoulder served in warm corn tortillas and topped with a zesty, crunch-filled lime cabbage slaw.

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NUTRITION

Protein

36.9g

Fat

20.6g

Carbs

37.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Cooked shredded pork shoulder

2 medium Corn tortillas

1 cup Shredded green cabbage

1 tbsp Fresh lime juice

1 tsp Apple cider vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Chili powder

0.5 tsp Garlic powder

1 tbsp Fresh cilantro

1 tbsp Sliced jalapeño

0 tsp Extra virgin olive oil

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PREPARATION

1
In a small bowl, whisk together the fresh lime juice, apple cider vinegar, and a pinch of sea salt.
2
Add the shredded green cabbage to the bowl, tossing well to coat, and let it marinate for 10 minutes to develop a zesty crunch.
3
Heat the extra virgin olive oil in a large skillet over medium-high heat.
4
Add the cooked shredded pork shoulder to the skillet, seasoning with chili powder, garlic powder, sea salt, and black pepper.
5
Sauté the pork for 4 minutes until the edges are golden and crispy.
6
Warm the corn tortillas in a separate dry pan over medium heat for 30 seconds per side until soft and pliable.
7
Place a generous portion of the crispy pork onto each warm tortilla.
8
Top the tacos with the prepared cabbage slaw, fresh cilantro, and jalapeño slices before serving.