Pork Street Tacos
Serves: 12
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These street tacos are a family favorite. They are my favorite because they come together so quickly, using leftover pork.
Dovetailing tip: Pull out the pork you saved from Meal 2. Chop it and heat in saucepan with a little water, if needed.
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Ingredients:
| 1 cup | guacamole |
| 1.5 cups | shredded or finely chopped pork loin |
| 12 | low carb taco shells or corn tortillas (2-3 per adult, 1-2 per child) |
| 1/2 head | of cabbage, shredded |
| 2 | limes, juiced |
| 1 | lime, sliced into wedges |
| 1/2 | red onion, diced |
| 1/2 teaspoon | kosher sea salt |
| 1 cup | pico de gallo |
Directions:
Toss the shredded cabbage with the onion, lime juice, and sea salt. Set aside.
Warm tortillas over a gas flame or in the microwave.
Shred or chop the pork and chop into 2" strips.
Once the tortilla is heated, spread 1 TBSP of creamy guacamole across the center of the tortilla.
Add two fingers' worth of meat on top of the guacamole.
Add two fingers' of the shredded cabbage mix on top of the meat.
Add 1 TBSP of pico de gallo to top each taco.
Source: jenniferppriest.com
