I made an oven roasted lime and cilantro pork shoulder (find recipe here) beforehand and I had plenty of left overs. I am a huge fan of delicious tacos and Mexican food, so I decided to incorporate the shredded pork into these fabulous, flavorful tacos. It can be “Taco Tuesday” any day of the week. How great is that?!?
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Ingredients
Filling and Wrap
- 4 cups shredded pork Use the recipe provided via timsnykitchen (see above)
- 1 cup water
- 1 tbsp ground cumin
- 1 tsp salt
- 6 fresh uncooked corn tortillas
- 1 lime
- 1 avocado sliced
- 1 cup shredded radicchio
- 1 cup chopped red onion
- fresh parsley For garnish
- 3 tbsp vegetable oil For tortillas
Chipotle Lime Crema
- 1 cup 2% greek yogurt
- 1 tsp ground chipotle pepper
- 1 lime juiced
- 1/2 tsp salt
Ingredients
Filling and Wrap
Chipotle Lime Crema
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Instructions
Filling
- In a large skillet add shredded pork, ground cumin, salt, and water. Allow the mixture to come to a boil. Reduce heat to low, DO NOT cover and stir occasionally. Allow water to reduce. This usually takes around 30 mins.
- Set filling aside and keep warm.
Tortillas
- Add vegetable oil to a skillet and set temperature to medium-high heat
- Cook and flip fresh tortillas on each side for about 20-30 seconds until lightly browned.
Chipotle Lime Yogurt Crema
- In a small mixing bowl, combine greek yogurt with spices and lime juice. Stir until everything is incorporated.
Assembly
- Fill tortilla with the pork filling. Top with chopped vegetables, fresh lime juice, crema and fresh parsley.
Recipe Notes
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