By Brittanie Peterson
Warm the tortillas in a dry skillet over medium heat for about 30 seconds to a minute on each side, or until soft and pliable. Remove from the skillet and set aside.
In the same skillet, add the pulled pork shoulder to gently reheat, stirring occasionally for about 3-4 minutes, or until heated through. Season with salt and pepper if needed.
Divide the warmed pulled pork evenly among the three tortillas, placing it in the center of each one.
Top the pork in each tortilla with a generous portion of the cabbage slaw.
Add a layer of quick pickled red onions on top of the slaw. Use about 1-2 tablespoons per taco, depending on your taste preference.
Garnish each taco with a sprinkle of fresh cilantro leaves.
Cut the lime into wedges and serve alongside the tacos. Squeeze fresh lime juice over each taco just before enjoying.
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By Brittanie Peterson
This Mexican Tacos Main Course recipe is ready in 20 minutes and features small corn or flour tortillas, slow-cooked pork shoulder pulled, quick pickled red onion and other delicious ingredients. Contains 320 calories total.
Warm the tortillas in a dry skillet over medium heat for about 30 seconds to a minute on each side, or until soft and pliable. Remove from the skillet and set aside.
In the same skillet, add the pulled pork shoulder to gently reheat, stirring occasionally for about 3-4 minutes, or until heated through. Season with salt and pepper if needed.
Divide the warmed pulled pork evenly among the three tortillas, placing it in the center of each one.
Top the pork in each tortilla with a generous portion of the cabbage slaw.
Add a layer of quick pickled red onions on top of the slaw. Use about 1-2 tablespoons per taco, depending on your taste preference.
Garnish each taco with a sprinkle of fresh cilantro leaves.
Cut the lime into wedges and serve alongside the tacos. Squeeze fresh lime juice over each taco just before enjoying.
Calories per Serving: 320
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