This is a great recipe for a healthier taco that has a lot of flavor.
Ingredients:
2/3 cups sliced shallots
1/2 cup chicken stock
1 teaspoon kosher salt, divided
3/4 teaspoon ground cumin, divided
1/2 teaspoon smoked paprika
1 lb. pork tenderloin, trimmed and cut in half crosswise
4 garlic cloves, thinly sliced
1-15 oz. can pinto beans, rinsed and drained
1 1/2 cups thinly sliced red cabbage
1/4 cup coarsely chopped fresh cilantro leaves
2 Tablespoons fresh lime juice, divided
1 teaspoon canola oil
1/3 cup plain, fat-free Greek yogurt
1 ripe avocado, peeled
8 corn tortillas
Combine shallots, stock, 1/2 teaspoon salt, 1/2 teaspoon cumin, paprika, pork, and garlic in a small saucepan; bring to a simmer. Reduce heat to low; cover and simmer 25 minutes. Remove pork from pan; set aside. Increase heat to medium, cook 8 minutes until liquid reduces. Shred pork with 2 forks. Add beans to liquid and mash with a fork. Add pork and stir to combine. Turn heat down to low. Combine cabbage, cilantro, 1 1/2 Tablespoons lime juice, oil and 1/4 teaspoon salt. Toss well to combine. Combine yogurt, avocado, remaining 1 1/2 teaspoons lime juice, 1/4 teaspoon cumin, and 1/4 teaspoon salt in a small bowl. Mash to desired consistency. Heat tortillas directly over a gas flame. Divide pork mixture, slaw, and avocado evenly among the tortillas.
Serves: 4
Recipe from Cooking Light Magazine