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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Shredded Pork Tacos with Chipotle/Lime Yogurt Crema

Shredded pork tacos topped with a chipotle/lime crema.

Servings

People

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

Servings People 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

Instructions

Filling

1. 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.
2. Set filling aside and keep warm.

Tortillas

1. Add vegetable oil to a skillet and set temperature to medium-high heat
2. Cook and flip fresh tortillas on each side for about 20-30 seconds until lightly browned.

Chipotle Lime Yogurt Crema

1. In a small mixing bowl, combine greek yogurt with spices and lime juice. Stir until everything is incorporated.

Assembly

1. Fill tortilla with the pork filling. Top with chopped vegetables, fresh lime juice, crema and fresh parsley.

Recipe Notes

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