Smoked Pork Tacos with Mango-Avocado Salsa

Smoked Pork Tacos with Mango-Avocado Salsa

Mexican food is one of my favorites to eat out at a restaurant. New York is overflowing with little hole-in-the-wall Mexican restaurants with incredible food, and it's cheap, which is especially appealing to a poor college student. My friends and I always used to get Mexican food after school and on the weekends and it was hard saying "no" to those dinners when I first went Paleo. Mexican food is full of beans, grains, corn, and most Mexican restaurants cook their food in the dreaded soybean oil––so it's definitely not Paleo-friendly. Thankfully, my little local Mexican restaurant makes a delicious chicken salad with mango salsa and I usually top it with a big dollop of their delicious guacamole. After recently finding out that their "grilled chicken" is cooked with soybean oil, I switched over to their carnitas in my salad––since it's completely free of any sneaky soy or seed oils. I wanted to recreate the flavors of my delicious mango/pulled pork salad in my own kitchen and I think it tastes even better!

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Smoked Pulled Pork Tacos with Mango Avocado Salsa

Prep Time: 15 min Cook Time: 20 min Total Time: 35 min Serves: 6

Ingredients Tortillas (omit for Whole30)

Mango-Avocado Salsa

  • 1 mango

  • 1 avocado

  • 2 tbsp lime juice

  • ¼-½ jalapeno (depending on your spice preference), finely diced

  • 8 grape tomatoes, finely diced

  • 1 tsp fresh cilantro, finely chopped (optional)

Tacos

  • 2lbs pulled pork

  • 2 tsp chili powder

  • ½ romaine heart, sliced thin

Preparation

  1. To make the tortillas, beat egg whites in a medium sized mixing bowl, and stir in the water and coconut flour. Then, add in the baking soda and salt, and stir until well combined. Heat a nonstick skillet to medium-low heat.

  2. Melt enough coconut oil to coat the bottom of the pan. Pour enough tortilla batter into the pan to make a 5” tortilla round, tilting the pan to form a round shape. When the top of the tortilla begins to form tiny bubbles (like pancakes do), flip over carefully, and lightly brown the other side. Repeat until all batter is used––it should make 10-12 tortillas.

  3. To make the salsa, peel, seed, and dice the avocado and mango, toss in a small bowl with lime juice. Mix in jalapeno, tomato, and cilantro, cover and refrigerate if not serving immediately.

  4. To make the tacos, take a tortilla, top with a few shreds of lettuce, pulled pork, a spoonful of mango-avocado salsa, any other toppings you might like. Serve with lime wedges on the side and enjoy!

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