So, in case you couldn’t tell by the name of this blog, we kinda love tacos over here at The Healthy Taco. We are pretty strict about our Taco Tuesday menu. That’s mostly because my autistic daughter counts on having them, but also because tacos are the best!
This week I made pork tacos. Delicious, healthy pork tacos.
I started by slow cooking a pork roast. I put it in my enameled Dutch oven with a variety of spices, and some vegetable broth. I cooked it at 225 for about 3 hours. Then I shredded it, and mixed it back into the juices. I set the Dutch oven on the stove and simmered the meat for an additional 20 minutes while I prepared the rest of the meal.
The result, was tender well seasoned pork.
I also heated the corn tortillas in a little coconut oil, and fried up a few for chips. I paired that with a simple pico de gallo, and there you have it. Taco deliciousness. But don’t take my word for it! Try it out and Tempe what you think, or what you did differently.
1 pork roast
2 tsp cumin
2 tsp chili powder
1 tsp onion powder
1 tsp sea salt
1 can vegetable broth.
1/2 avocado cut into slices
1 cup shredded cheddar cheese
Pico de gallo
Place the roast in a Dutch oven or crockpot. Pour in vegetable broth. Coat roast with spices. Cook at 225 for 3 hours if using Dutch oven. For crockpot, cook on high 3 hours, low 5 hours. When meat is tender, shred the pork, and mix into the juices. Keep warm till ready to serve.
Serve over warm taco shells with avocado, cheese and pico.
Pico de gallo:
1 tomato diced
1 onion diced
1. garlic clove minced
1/2 cup chopped cilantro
Salt to taste.
Mix all ingredients in a small bowl. Serve on tacos or with tortilla chips.
For 21 day fixers this meal is
1 green( pico) 1 red (pork) 1 yellow(tortillas)1 blue(avocado and cheese)
* 2 yellows if you make the tortilla chips.two corn tortillas equals one yellow.