Pork Street Tacos

Flavorful shredded pork seasoned simply and served in warm corn tortillas with a fresh, mild tomato and cilantro pico de gallo, and crunchy cabbage.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 2
• Cuisine: Mexican
• Difficulty: Easy

Dietary

• Nut-Free
• Dairy-Free
• Soy-Free
• Egg-Free
• Gluten-Free
• High-Protein
• Low-Sugar

Tags

• quick
• savory
• fresh
• budget-friendly
• sauté

Ingredients

• 10 ounce shredded pork (pre-cooked)
• 1 tablespoon olive oil
• 0.5 teaspoon ground cumin
• 0.25 teaspoon garlic powder
• 0.25 cup chicken broth
• 8 corn tortillas
• 1 Roma tomato (diced)
• 0.25 yellow onion (finely diced)
• 2 tablespoon fresh cilantro (chopped)
• 0.25 head green cabbage (shredded)
• 1 lime (cut into wedges)
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper (freshly ground)

Instructions

1. In a medium saucepan, combine the pre-cooked shredded pork, olive oil, ground cumin, garlic powder, and chicken broth. Heat over medium-low heat for 10-12 minutes, stirring occasionally, until the pork is heated through and most of the liquid has absorbed, making it moist and flavorful.
2. While the pork heats, prepare the pico de gallo: In a small bowl, combine the diced Roma tomato, finely diced yellow onion, and chopped fresh cilantro. Season with 1/4 teaspoon kosher salt and a pinch of black pepper, and stir gently to combine.
3. Warm the corn tortillas according to package directions, either in a dry skillet, microwave, or oven. Keep them warm wrapped in a clean kitchen towel.
4. To assemble the tacos, place a spoonful of the warm shredded pork into each tortilla. Top with some shredded green cabbage and a spoonful of the pico de gallo. Serve immediately with lime wedges for squeezing.

Nutrition (per serving)

• Calories: 420
• Protein: 30.5 g
• Carbohydrates: 38 g
• Fat: 17.5 g
• Fiber: 5.2 g
• Sodium: 780 mg
• Saturated Fat: 5.5 g
• Sugar: 3 g
• Cholesterol: 75 mg