Healthy Pork Tacos & Cabbage Tacos: Low Fat, Mucho Sabor

Directions

• The Pork Tenderloin
• Clean and cut the lean pork tenderloin chunks into small squares and put in a bowl.
• Mash or finely chop the garlic cloves and add to the pork.
• Add the salt, black pepper, garlic powder, oregano, ground cumin, garlic, cayenne, fresh lime juice, and fresh orange juice to the pork. Mix well.
• Let the pork marinate for 10 to 15 minutes.
• In a pan over medium-high heat, add the olive oil to warm up for about 1 minute. Once hot (but not steaming!) add the marinated pork chunks into the pot as fast as possible, being careful not to get burned with the oil. Immediately cover the pot for a few seconds as the pork settles in.
• Remove the lid after about 10 seconds. Spread the pork evenly to let it cook over the high heat for approximately 5 minutes. When the pork releases some of its juices, pour 1 cup of water to the bowl where the pork was marinating. Swirl the water to pick up the remainder of the seasoning.
• Pour the water over the pork and stir. The pork should be almost covered in the water. Reduce the heat to medium and let the meat simmer uncovered.
• After about 20 minutes, the water should have almost evaporated completely. Stir the pork to ensure it start to brown on all sides. Check the meat for tenderness. If it is not tender, add about ½ cup more water and let it simmer for a few minutes.
• Once the meat is tender, continue to brown it as the remainder of the water evaporates. If you need to add in a little bit more olive oil to prevent sticking (about 1 tsp) do so.
• When the water has evaporated and the meat has browned, use 2 forks to pull the pork apart ad roughly shred the meat. Place the meat in the serving dish for the taco bar and garnish with cilantro and onions.
• The Pico de Gallo
• Cut tomatoes, mini English cucumber and red onion, into small square-like chunks and place in a bowl.
• Rough-chop the cilantro and sprinkle into the bowl. Add the black pepper, salt, raw apple cider vinegar, and the juice of 1 lime to the bowl.
• Mix well. Let the mixture sit for about 10 minutes. The pico de gallo will start to marinate and pickle in the acidity of the lime and vinegar. Taste and adjust the salt and/or acidity, as you wish.
• The Toppings
• Shred 1 small cabbage, which should amount to about 4 cups, and place in a bowl. To shred, you can use a mandolin on its “super thin” setting, or use a knife to thinly cut the cabbage.
• Sprinkle the salt and squeeze half a lime into the cabbage. Mix well.
• Set the cabbage aside for approximately 10 minutes. The cabbage will wilt and release its natural juices.
• Thinly slice avocados onto a serving dish.
• Shred an 8 oz. block of low-fat cheese and place in a serving dish. (Cheddar is used here, but feel free substitute for your favorite low-fat cheese.)
• The Taco Holders: Bibb Lettuce & Tortillas
• Carefully remove each Bibb lettuce leaf, gently wash and dry. Place on a serving plate and set aside.
• Warm up the corn tortillas by placing them over a low direct flame on your stove, using tongs to ensure you do not burn yourself. A few seconds on each side should be enough. They warm up quickly. Be careful not to burn them.
• Putting It All Together
• Arrange the shredded pork, pico de gallo, toppings and shells in an array of dishes on the table: the shredded pork, pico de gallo, shredded cabbage, sliced avocado, shredded cheese, Bibb lettuce shells and warm corn tortillas.
• Have fun with family and friends creating different taco combinations, using a variety of the toppings. Top off with your favorite hot sauce if you wish. It’s fiesta time!