Print

Pork Street Taco Recipe

Add 1 TBSP of pico de gallo to top each taco.
Print Recipe

★★★★★

5 from 1 reviews

Turn leftover pot roast into pork street tacos for a fast Mexican food recipe the whole family will love.

Ingredients

Scale
  • 1 cup of Knorr® + Best Foods® Creamy Guacamole
  • 1.5 cups shredded pork (leftover from the Kitchen Sink Slow Cooker Pork Loin recipe http://www.paleopriests.com/paleo-slow-cooker-recipe-pork/)
  • 12 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 tsp kosher sea salt
  • 1 cup pico de gallo

Instructions

  1. Toss the shredded cabbage with the onion, lime juice, and sea salt. Set aside.
  2. Warm tortillas over a gas flame or in the microwave.
  3. Shred the pork and chop into 2″ strips.
  4. Once the tortilla is heated, spread 1 TBSP of creamy guacamole across the center of the tortilla.
  5. Add two fingers’ worth of meat on top of the guacamole.
  6. Add two fingers’ of the shredded cabbage mix on top of the meat.
  7. Add 1 TBSP of pico de gallo to top each taco.

Nutrition

Keywords: pot roast, pork, pork roast, slow cooker, tacos

Find it online: https://smartfundiy.com/pork-street-taco-recipe/